POTTED SEA TROUT WITH DILL
Ingredients
- 250g/9oz butter
- 1 bunch of dill
- 2 lemons
- 2 tsp green peppercorns in brine
- 640g/1lb5½oz sea trout fillets
- salt and pepper
Directions
- Grate the zest of the lemons then peel them with a knife and segment them
- so you are left with only the flesh (no pips).
- Finely chop the dill.
- Cut the trout into 2.5cm/1in cubes roughly.
- Melt the butter in a pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest
- segments
- dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours.
- To serve
- remove from the ramekin and garnish with a spoon of crème fraîche and toast.

