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less than 30 mins
10 to 30 mins
Sit back and enjoy a taste of summer with a beautifully balanced sea trout recipe.
Trim the artichokes, cut off the top half of the artichoke and then pull away the leaves to remove the green tinged ones, leaving the delicate yellow ones. Trim any green pieces adhering to the small base. Quarter and remove any visible hairy choke with the point of a small knife.
Melt 50g/2oz of the butter in a lidded saucepan and add the artichokes, dry vermouth, salt and freshly ground black pepper. Cover with a lid and cook over a medium heat for five minutes.
Meanwhile, heat the olive oil in a frying pan. Season the fish fillets and place them into the pan, skin-side down for four minutes, or until the skin is crisp. Turn the sea trout over and cook for a further minute. Add a small knob of butter to the pan and a good squeeze of lemon, baste the fish and remove to two warm plates.
Meanwhile add the peas to the artichokes and cook for a further 1½ minutes. Remove the lid from the artichoke pan and add a further 50g/2oz of butter. Bring to a brisk boil and stir in the sorrel, check the seasoning and add a few drops of lemon juice.
For the salad, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. Add the croutons to the hot oil and shallow fry until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Season to taste with salt and freshly ground black pepper.
Arrange the tomatoes in two small bowls. Sprinkle over the croutons and the shallot and drizzle with the olive oil.
Stir the mint into the thinned crème fraîche, then lift the mint from the cream and scatter over the tomatoes. Allow some of the cream to come along too. Finally dip a teaspoon into some hot water and lift out a nice oval scoop of crème fraiche from the pot and place it in the middle of each salad. Season with freshly ground black pepper.
To serve, spoon the vegetables and buttery juices over the fish.