Ingredients
Chef's tips:
1. Go lighter without losing flavour
For a lighter version, swap the mash for crushed or steamed new potatoes with olive oil and lemon zest. Reduce the butter in the sauce and finish with a splash of olive oil or stock to keep it fresh and balanced while still full of flavour.
2. Choose your greens wisely
If you don't have spring onions, or want to vary the dish, use tenderstem broccoli, spinach, kale, or sautéed fennel. Each brings a different texture and freshness that pairs beautifully with the trout and lemon.
3. Crisp the skin and time the finish
Always pat the trout skin dry and cook skin-side down without moving it to achieve a crisp finish. Prepare the sauce at the last minute so the butter stays glossy and the croutons remain crisp for serving.
Serves 4
- 1 large rainbow trout fillets, portioned (120–150g each portion)
- 500g Rooster or Maris Piper potatoes, peeled and chopped
- 50g butter
- 50ml milk or cream, warmed
- 1 tbsp olive oil
- 100g bread, cut into small cubes (croutons)
- 12 spring onions, trimmed
- 1 tbsp capers, drained
- 1 lemon, segment
- ½ lemon, Juice
- 40g Fresh parsley, chopped
- Salt and pepper
Method
- Bring a pot of salted water to the boil, add the potatoes and cook until tender. Drain well, return to the pot and allow to steam dry for a minute. Mash with the butter and warm milk or cream until smooth and creamy. Season to taste and keep warm.
- While the potatoes are cooking, heat a little oil in a frying pan and fry the bread cubes until golden and crisp. Remove and set aside.
- Pat the trout fillets dry, especially the skin. Heat the oil in the same frying pan over a medium-high heat. Place the trout skin-side down and the larger halved new onion and cook for 3–4 minutes until crisp. Turn and cook for a further minute, then add the spring onions and sauté for about 30 seconds until just tender.
- Add the butter and let it foam until it turns lightly golden brown.
- Stir in the capers, lemon segments, and juice. Toss once and remove from the heat. Add the crouton and sprinkle of parsley.
- To serve, spoon the mash onto plates, top with the trout pieces, spring onions, and finish with the warm lemon-caper butter.
