Pan-fried sea trout with peas, morels and parmesan shavings

Method

1. Cover the potatoes with cold water in a large saucepan, adding 15g salt for each litre of water.

2. Add 1 garlic clove and the mint. Bring to the boil and cook for 20-25 minutes until tender. Drain and reserve 150ml of the cooking water.

3. Melt the butter in a saucepan and add the peas and morels with a clove of garlic and a sprig of thyme. Add 2 tablespoons of water and cook gently for 2 minutes, then drain.

4. For the butter sauce, heat 150ml of the reserved cooking liquid in a saucepan. Once boiling, whisk in the cubes of chilled butter 1 or 2 at a time, adding a squeeze of lemon juice and the chopped chervil at the end.

5. Season the sea trout with salt and pepper and heat the olive oil in a non-stick frying pan. Add the fish and cook for 4 minutes, turning once.

6. Toss the cooked potatoes in the butter sauce and spoon into a bowl. Spoon the peas and morels over the potatoes and lay the sea trout on top. Garnish with Parmesan shavings and pea shoots, dressed with vinaigrette.

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Ingredients

100g small Jersey Royal potatoes
2 garlic cloves, crushed
1/2 bunch Mint
1 tbsp Butter
15g fresh peas
15g fresh morels
1 tbsp Olive oil
1 sea trout fillet, skin left on
1 sprig pea shoots
salt and pepper
vinaigrette
parmesan shavings

For the butter sauce

50g unsalted Butter, chilled and cut into small cubes
1/4 lemon, juice only
1/4 bunch chervil, chopped

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