Sea trout on crushed new 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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Ingredients

For the sea trout

4 x 100g sea trout fillet
4 tbsp Olive oil
15g unsalted Butter
squeeze lemon juice

For the potatoes

800g new potatoes, scrubbed
handful sorrel leaves
8 tbsp extra virgin olive oil, plus extra for drizzling
1/2 lemon, juice only
1 lemon, zest only
2 tbsp coarsely chopped flat-leaf parsley

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