heat the oven to 190*
Season the skin of the trout with Sea-salt .
Heat a pan to a medium high heat, lightly oil and place the trout in the pan skin side down, keeping pressure on the piece of fish until it relaxes.
Cook on its skin side until it crisps and becomes golden orange where the flesh comes in contact with the pan.
If it is a thick piece of fish, caramelize the sides as well, otherwise turn the fish over and finish in the oven for 3-4 minutes or until the fish feels soft but resilient to the touch when squeezing from the sides
Place a medium sized pan of seasoned water on to the boil.
In another large pan bring up to the boil the new potatoes and simmer until tender.
Snap the bottom quarter of the asparagus off and discard.
peel the remaining bottom third as the skin at this level is quite fibrous.
blanch and refresh in cold water when tender but firm.
dice the butter
Pod the broad beans
cut the cherry tomatoes in to halves
pick the leaves off the parsley, chervil and mint and slice , keeping the mint separate.
slice the spring onions.
slice the chives
Zest and juice the lemon, keeping separate.
Slice the cooked asparagus into 2cm pieces.
Reduce the wine and fish stock by half and add half the lemon juice and all of the zest.
Add the vegetables, bring to the boil and the over a low heat swirl the pan to slowly emulsify in the 150g of butter.
Season with the salt, pepper and remaining lemon juice to taste.
Drain and crush the new potatoes with a fork, season and mix through the butter and mint.
Push the potato into a metal ring,lift off the ring.
finish the vegetable mix with the remaining fresh herbs and spoon around the potatoes
Place the sea-trout on top of the potatoes and garnish with the pea-shoots.
«Sea trout is very similar to salmon in taste and texture and can be substituted easily. Olive oil can also be substituted for the butter for a lighter dish. When preparing asparagus, generally the bottom quarter is very fibrous, snap this off.»