Sea Trout with Peas á la Francaise
Sea Trout with Peas à la Française
Serves: 2
Ingredients:
- 2 trout fillets (approximately 160g per person)
- 200g fresh or frozen peas
- Vegetable or chicken stock
- 10 pearl onions, peeled
- ¾ head baby gem lettuce, leaves separated
- 70g bacon lardons
- Knob of butter
- Fresh thyme
- Salt & pepper
- Lemon juice
- Chopped chives
Method:
Blanch the onions in 250ml vegetable or chicken stock with butter, thyme, salt and pepper. Simmer for five minutes until cooked, then drain and set aside.
Fry the bacon lardons for five minutes until crispy, then drain on kitchen paper.
Blanch the peas by bringing them to a boil in water, then immediately drain and run under cold water.
Heat oil in a large heavy frying pan. Season the fish with salt and place skin-side down in the pan. Cook gently over medium heat. Trout is best served medium, which takes approximately 3 minutes depending on thickness. Flip onto the flesh side for the final 30 seconds.
While the trout cooks, bring 100ml of chicken or vegetable stock to a gentle boil. Add onions, bacon, and peas and reduce for one minute until emulsified. Season with salt and pepper.
Spoon onto a plate.
To serve:
Place the fish on top and finish with a squeeze of lemon juice and chopped chives.