Sea trout salad

Method

1. In a bowl, combine the sea trout fillets with the thyme, salt and sugar. Leave to marinate for at least 3 hours.

2. Grill the marinated fish for 3-4 minutes on each side under a very hot grill.

3. In a pan of boiling salted water, blanch the baby carrots for a minute, then add the asparagus spears and cook for another 3 minutes. Drain and refresh under cold water.

4. Mix together the radishes, cucumber, lettuce leaves and some of the butter beans (reserving a handful for the dressing). Add the blanched carrots and asparagus.

5. Mix the dressing ingredients together and add the reserved crushed butter beans. Toss the salad ingredients with the dressing and arrange on a plate along with the grilled trout.

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Ingredients

400g sea trout fillet

For the marinade

6 baby carrots
6 asparagus spears
6 Radishes, sliced lengthwise
1 small Cucumber, deseeded and cut lengthwise
1 baby gem lettuce
1/2 can butter beans

For the dressing

3 tbsp Rapeseed oil
1 lemon, juice only
1 tbsp English mustard
salt and pepper, to season

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