Name: Escalopes of ocean trout with spring vegetables
Yield: 4
Ingredients: 800 gm piece of ocean trout, skinless, pin-boned; 70 gm butter, coarsely chopped; 200 gm baby beans, trimmed; 200 gm snow peas, trimmed; 150 gm podded peas; 2 golden shallots, finely chopped; 1 tsp thyme; 50 ml lemon juice; To serve: watercress sprigs and sourdough

Broad beans are great in this mix if they’re around and you have a bit more time. Crusty bread is a mighty fine thing for mopping up the juices.

Ingredients

800 gm piece of ocean trout, skinless, pin-boned

70 gm butter, coarsely chopped

200 gm baby beans, trimmed

200 gm snow peas, trimmed

150 gm podded peas

2 golden shallots, finely chopped

1 tsp thyme

50 ml lemon juice

To serve: watercress sprigs and sourdough

Method

Main

1.Slice ocean trout diagonally into 8 thick, even steaks. Heat 20gm butter in a large non-stick frying pan over high heat, add half the ocean trout and cook, turning once, until golden and almost cooked through (30 seconds to 1 minute each side). Set aside and keep warm; repeat with remaining trout.

2.Blanch baby beans until just tender, adding snow peas and podded peas during the last minute of cooking (2-2½ minutes). Drain and set aside.

3.Add shallots to frying pan and stir until just tender (2-3 minutes), then add thyme and stir to combine. Add lemon juice and remaining butter and whisk to combine, then season to taste. Spoon sauce over warm trout and vegetables, scatter with watercress and serve with sourdough.

Styling by Lisa Featherby

Styling by Vanessa Austin