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- Prep time:
- 5 mins
- Cook time:
- 15 mins
- Serves:
- 4
A lovely light spring dish from Diana Henry of lemon and sorrel potatoes with pan-fried trout fillets
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Ingredients
For the sea trout
For the potatoes
Method
1. For the sea trout: dry the sea trout fillets and season them all over. Heat the olive oil and butter in a non-stick frying pan and cook the fillets, flesh side down first, until pale gold and cooked through - about 2 ½ minutes each side. Squeeze over some lemon juice.2. For the potatoes: boil the potatoes until tender. Drain and crush with a fork or potato masher - you just want to break them up, not mash them - and add all the other ingredients. Season and fork everything through.
3. Put a heap of the potatoes on a warm plate and top with the fish. Pour the pan juices from the fish over the fillets. Drizzle with a little more extra virgin olive oil and serve.
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