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.
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.