Sea Trout with Peas á la Francaise
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, 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, butter, thyme, salt and pepper, by simmering for five minutes until cooked. Drain and place to the side.
Fry the bacon lardons for five minutes until crispy and drain on kitchen paper.
Blanch the peas by bringing the peas to a boiling point in water and Immediately drain and run under cold water.
Heat some oil in a large heavy frying pan, sprinkle salt on the fish and place skin side down on the pan. Slowly cook on a medium heat. Trout tastes best when medium in the middle which should take approximately 3 minutes but cook to your taste. When almost cooked, flip onto flesh side for 30 seconds.
While the trout is cooking, bring 100ml of chicken or vegetable stock to a gentle boil. Place onions, bacon and peas into the pan and continue to boil for one minute until it is reduced to an emulsion. Add salt & pepper and pour onto a plate.
To Serve: Serve the fish on top with a squeeze of lemon juice and chopped chives.
