Trout With Bacon and Peas
One serving of trout is thought to contain seven of the B-complex vitamins needed to help properly convert the food you eat into energy.
- 25 ml rapeseed oil, plus extra for the fish
- 50 g smoked streaky bacon, cut into 2cm strips
- 50 g fresh peas
- 1 spring onion, finely chopped
- 200 g wild sea trout fillet
- 2 baby gem lettuce, separated into leaves
- Salt and freshly ground black pepper
For the sauce
- 75 ml white wine
- 1 garlic clove, finely sliced
- Sprig of thyme
- 75 ml fish stock
- 75 ml double cream
- 30 g butter
For the dressing
- A handful of parsley
- A handful of mint
- A handful of basil
- Pinch of salt
- 1 tsp English mustard
- 1 tbsp organic cider vinegar
- 100 ml rapeseed oil
Start with the dressing. Place the herbs in a mortar with the salt and mustard. Pound to a paste, then add vinegar and oil.
To make the sauce, put the wine, garlic and thyme in a saucepan over a high heat and reduce for 5 minutes. Add the fish stock, reduce by half, then add the cream and bring to the boil. Finally, whisk in the butter.
Heat the oil in a separate pan and fry the bacon until golden. Add the peas, season and then pour in the reduced fish sauce. Boil for 5 minutes, then add the spring onion.
Pour a little oil onto a griddle pan, season the trout and cook for 2 minutes, skin-side down. Flip and cook for 2 minutes.
To serve, place a few lettuce leaves on a plate, spoon on the peas, bacon and fish sauce, place the fish on top and drizzle over the herb dressing.