Sea Trout with Smoked Bacon and Broad Beans
This flavoursome fish is perfect paired with salty bacon and sweet broad beans.
- 4 150g wild sea trout from a 3kg fish
- 200g smoked streaky bacon (cut into lardons)
- 200g fresh peas
- 200g fresh broad beans
- 4 heads of baby gem lettuce (separated into leaves)
- 2 spring onions finely chopped
- 25ml rapeseed oil
- For the Fish Cream Sauce
- 250ml fish stock
- 50g butter
- 150ml Chapel Down white wine
- 1 clove garlic (finely sliced)
- Sprig thyme
- 250ml double cream
- For the Herb Dressing
- 1/2 bunch parsley picked
- 1/2 bunch mint picked
- 1/2 bunch basil picked
- 1 tsp English mustard (Suffolk mud)
- Splash of Aspalls organic vinegar
- 1 tbsp pickled green pepper
- 100ml rapeseed oil
To make the herb dressing, place the herbs in a pestle and mortar with a pinch of salt, mustard and pickled green peppers. Pound to a paste, add the vinegar and oil.
To make the sauce, add the wine, garlic and thyme in a pan and reduce for 5min. Add the fish stock, reduce by 1/2, add the cream, bring to the boil and finally add the butter and whisk in.
In a separate pan, pour in the oil, add the bacon and fry until golden. Add the peas and broad beans, season and then pour in the reduced sauce. Boil for 5min, add the spring onion.
Pour a little oil on the flat griddle, season the pollock and place skin side down. Cook for 2min, flip over and cook for a further 2min.
To serve, place a few leaves of lettuce in a box, spoon on the peas, place the fish on top, drizzle over the herb dressing and finish with pea shoots.