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Sea trout with peas and lettuce
Published: March 31, 2016 at 1:54 PM
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Serves 2
Easy
Total time: 20 mins
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A delicate springtime dish from chef Alistair Craig, of The Horseshoe Inn in Peebles. Pair pan-fried sea trout with lettuce and peas, cooked in a light vegetable broth
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Ingredients
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2 fillets sea trout
skin on
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olive oil
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300g fresh or frozen peas
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1 baby gem lettuce
shredded
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chopped to make 1 tbsp dill
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100ml vegetable stock
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unsalted butter
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1/2 lemon
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Method
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step 1
Score the skin of the fish using a sharp knife then season all over. Heat a little olive oil in a non-stick frying pan. Fry the fish skin side down for three minutes (put a small plate on top to keep the skin in contact with the pan).
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step 2
Carefully turn the fish and continue to cook for a further minute, then remove from the pan and rest while you finish the dish. Add the peas and veg stock to the pan, cover and cook for two minutes.
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step 3
Add the lettuce and dill plus a small knob of of butter and mix.
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step 4
Season with sea salt and lemon juice. Season the fish flesh side with lemon juice and the skin side with sea salt then serve with the peas and lettuce.
Try more of our best fish recipes here...
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