Ingredients

• 40g/1½oz butter
• 2 trout
• filleted and skinned
• salt and freshly ground black pepper
• 2 stems rhubarb
• sliced very thinly
• 2 tsp caster sugar
• ½ tsp ground ginger
• ½ crusty white loaf
• 2 tbsp olive oil
• salt and freshly ground black pepper
• ½ lemon
• juice and zest
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 3-4 tbsp extra virgin olive oil
• 50g/2oz mizuna leaves
• 50g/2oz baby spinach leaves
• 25g/1oz flatleaf parsley leaves

Directions

• For the trout
• heat a frying pan until hot and add half of the butter.
• Season the trout with salt and freshly ground black pepper
• to taste
• and place in the pan.
• Cook for two minutes
• before carefully turning over with a fish slice and frying for a minute more. Remove the fish from the pan and set aside in a warm place.
• Heat a separate frying pan and add the remaining butter. Add the rhubarb
• sugar and ground ginger and stir fry briefly until the rhubarb has just softened and the sugar has dissolved. Set aside in a warm place.
• For the croûtons
• slice the crusts from the bread and cut into 1cm/½in cubes.
• Heat a frying pan until hot and add the olive oil. Add the cubed bread and salt and freshly ground black pepper
• to taste. Fry for 2-3 minutes until golden-brown and crunchy.
• Transfer the fried bread to a plate lined with kitchen paper.
• For the salad
• place the lemon juice and zest into a small bowl and add the mustard. Season with salt and freshly ground black pepper and whisk in the olive oil.
• Place the mizuna
• baby spinach and flatleaf parsley leaves into a bowl
• along with the croutons and the dressing and mix to combine.
• Divide the trout equally among four plates and top with some of the rhubarb. Place a pile of salad alongside and serve.