JP Mc Mahon's Panfried Trout with Wild Garlic & Hazelnut Pesto, Pink Fir Potatoes.


  • Fillets of trout
  • A few springs of rosemary
  • 150g wild garlic, washed
  • 75g hazelnuts, toasted
  • 75g good quality farmhouse cheddar, cubed
  • 250 ml extra virgin rapeseed oil
  • Cider vinegar, to taste
  • Sea salt
  • Pesto, to serve
  • Butter, for basting


For the potatoes 

  1. Clean the potatoes & place on a roasting tray, drizzle with rapeseed oil, sea salt, a few sprigs of rosemary and a few cloves of garlic, crushed.
  2. Roast 180 C for 45min.

For the wild garlic and hazelnut pesto

  1. Place the wild garlic and the oil in a food processor.
  2. Blend roughly and then add the hazelnuts and the cheese. Blend until smooth.
  3. Season with sea salt and vinegar.

For the fish

  1. Pan fry the fish fillets, skin side down, basting with butter. 
  2. Serve the fish on a warmed place, drizzled with pesto with the potatoes in a serving bowl on the side.