Contributed by: Chef Hillary Chell
600g wild trout (in 150g portions)
300g fresh peas podded
1 x tomato concasse
1 tsp capers
Juice of 1 lemon
1/2 onion finely chopped
Fingerling potatoes 2 per person
Heat a little oil in a non-stick frying pan, season the trout with salt and pepper, place the trout skin side down in the pan. Once looking slightly browned and crisp, flip over and then quickly take out of the pan and put on baking tray.
Slice fingerling potatoes in two lengthways, heat olive oil in pan, place in potatoes, salt and pepper. Once starting to get brown, add cold butter and chopped thyme, then place on baking tray with fish.
Place peas in salted boiling water and leave them for three minutes without heat, drain peas, put back in pan, add butter and cream and with a hand blender crush slightly. Season with salt and pepper.
Warm olive oil in pan (just warm) add mint and blitz with a hand blender.
Sauté finely chopped onions and garlic. Once cooled, add tomato concasse, capers, and lemon juice and mix with warmed oil/mint mixture. Once you are almost ready to serve, place tray in oven for approximately ten minutes, reheat peas, and serve.