Ingredients

• 4 x 150g/5oz wild sea trout fillets
• skin scored with a sharp knife
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 400g/14oz shelled fresh peas
• 4 medium carrots
• peeled
• cut into batons
• 200g/7oz smoked streaky bacon
• cut into lardons
• 300g/11oz cold butter
• cut into cubes
• 400ml/14fl oz chicken stock
• 4 Little Gem lettuces
• cores removed
• leaves separated and shredded
• 4 tbsp horseradish cream

Directions

• For the sea trout
• season the sea trout fillets all over with salt and freshly ground black pepper.
• Heat the oil in a large frying pan over a medium heat. Add the trout fillets
• skin-side down
• and fry without moving the fish for 4-5 minutes
• or until the skin is crisp and golden-brown.
• Turn off the heat
• then turn over the trout fillets and allow the undersides of the fillets to cook through on the residual heat.
• Meanwhile
• for the peas and horseradish
• blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes
• or until just tender. Drain well
• refresh in cold water
• then drain again.
• Blanch the bacon lardons for one minute in a separate pan of boiling water
• then drain well.
• Heat one tablespoon of the butter cubes in a large saucepan over a high heat. When the butter is foaming
• add the blanched bacon lardons and fry until crisp and golden-brown.
• Add the blanched carrots and peas to the pan with the bacon lardons in it. Pour over the chicken stock and bring the mixture to the boil
• then reduce the heat to a simmer and simmer the mixture for 4-5 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• Add the butter cubes
• a few at a time
• to the mixture
• shaking the pan regularly until the butter melts and the sauce has thickened slightly before adding the next few cubes.
• Add the shredded Little Gem lettuce leaves and horseradish cream and stir well
• then remove the pan from the heat.
• To serve
• divide the vegetables and sauce equally among four serving bowls. Place one trout fillet on top of each serving. Serve immediately.