This fresh and delicious fish dish makes the most of spring vegetables.


Serves 2

  • 75g butter
  • 100ml Vegetable stock
  • 2 tbsp. honey
  • 2 baby (or pink-fir fingerling) potatoes, boiled and quartered
  • 1 onion, quartered
  • 2 young carrot, sliced lengthways
  • 2 tender steam broccolis
  • 1 handful of spinach
  • 1 tbsp. pesto
  • 2 x 150g rainbow trout filet
  • ½ lemon, juice
  • 100ml whole milk
  • 1 medium egg
  • Salt and pepper


  1. In a large sauté pan, over medium/high heat, add some butter and the cooked potato, onion, carrot and tender steam broccoli with the vegetable stock, and honey. Season with salt and pepper.
  2. Cover with a lid and cook for 3-4 minutes. Remove from the heat, add the spinach and pesto. Toss to coat the vegetables. Check the seasoning and keep aside until the fish is cooked.
  3. In the meantime, Warm a non-stick sauté pan, over medium heat. Drizzle some oil and place the trout filet flesh side down in the pan. Season well and cook for 3-4 minutes or until caramelised.
  4. Add some butter, turn the fish and drop the heat to medium/ low. Add a squeeze of lemon over the fish and continue to cook a further minute or so until fully cooked to your liking.
  5. In a small saucepan, bring to simmer the milk with an extra tbsp honey. Remove from the heat, add the egg and briskly whisk to create a layer of thick bubble on the surface of the liquid (or use a small handheld mixer). Keep away from the heat at this stage, as the egg needs to be just set, not fully cooked!
  6. When the fish is cooked, carefully transfer the fish to a warm side dish set with kitchen paper towel to absorb excess fat.
  7. Serve the fish with the vegetables a spoonful of foam and a spoonful of trout caviar if using.