Trout with bacon and peas

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.

Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 1 person
Author Fanny


  • 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


  1. Start with the dressing. Place the herbs in a mortar with the salt and mustard. Pound to a paste, then add vinegar and oil.

  2. 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.

  3. 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.

  4. 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.

  5. 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.