• 4 sea trout fillets
  • sea salt
  • for the colcannon:
  • 100 g kale leaves (or green cabbage if preferred)
  • 750 g potatoes
  • 3 spring onions (finely sliced)
  • 150 ml milk
  • 30 g butter
  • sea salt
  • for the mustard cream sauce:
  • 1 tsp english mustard
  • 1 tblsp wholegrain mustard
  • 200 ml cream
  • 50 g butter
  • salt and pepper


  • For the Colcannon:
  • Boil the potatoes.
  • Roughly chop the kale.
  • Fry kale off with a small amount of water until it has reduced - it's similar to cooking spinach.
  • Drain the potatoes and dry them out by leaving on a low heat for 2 minutes.
  • Add the milk and butter to the potatoes and season with sea salt and a pinch of white pepper.
  • Add your kale and mix.
  • For the Trout:
  • Skin the trout and cut off any excess fat.
  • Check for any pin bone down the centre of the fillet and remove.
  • Drizzle a baking tray with some rapeseed oil and season with sea salt.
  • Pre-heat the tray under the grill.
  • Place the fish under pre-heated hot grill for approximately 8 minutes.
  • For the Sauce:
  • Add cream to a pan with a small knob of butter, and a teaspoon of English mustard and wholegrain mustard.
  • To Serve:
  • Serve fish on top of colcannon with a drizzle of the sauce.


Martin's tip: If you have pre-heated the tray there is no need to turn the fish as the heat of the tray will cook the underside.