This fresh and delicious fish dish makes the most of spring vegetables.
- 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
- 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.
- 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.
- 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.
- 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.
- 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!
- When the fish is cooked, carefully transfer the fish to a warm side dish set with kitchen paper towel to absorb excess fat.
- Serve the fish with the vegetables a spoonful of foam and a spoonful of trout caviar if using.