If you like sauces, this is a recipe for you.

Ingredients

  • 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

Method

If you like sauces, this is a recipe for you.

For the Colcannon:

  1. Boil the potatoes.
  2. Roughly chop the kale.
  3. Fry kale off with a small amount of water until it has reduced - it's similar to cooking spinach.
  4. Drain the potatoes and dry them out by leaving on a low heat for 2 minutes.
  5. Add the milk and butter to the potatoes and season with sea salt and a pinch of white pepper.
  6. Add your kale and mix.

For the Trout:

  1. Skin the trout and cut off any excess fat.
  2. Check for any pin bone down the centre of the fillet and remove.
  3. Drizzle a baking tray with some rapeseed oil and season with sea salt.
  4. Pre-heat the tray under the grill.
  5. Place the fish under pre-heated hot grill for approximately 8 minutes.

For the Sauce:

  1. Add cream to a pan with a small knob of butter.
  2. Add 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.