Pick the mint leaves from the stalks and chop roughly, reserve the mint stalks. Slice the green and white of the spring onions thinly.
For the potatoes, cover in cold salted water with the mint stalks and bring to the boil, reducing the heat to a simmer and cook until tender. leave standing in the water until ready to serve to keep warm.
When ready, remove from the water and mint stalks and crush with the back of a fork, then stir through the olive oil, spring onions and mint leaves.
For the carrot puree, peel the carrots and slice as thin as possible on a mandolin straight into the pot you will cook them in. Add salt and cover with the milk. Bring this up to a simmer and allow to cook gently. Every once in a while stir the pot to be sure the milk is not catching on the bottom. When the carrots have completely softened, strain them, reserving the milk. Put the carrots in a blender and blitz, adding some of the milk if necessary.
For the peas and samphire you will need a pot of boiling water, drop your peas in and when the water comes back to the boil drop in the samphire for 30 seconds. Then strain the veg and mix it with the olive oil.
Now for the fish, get a pan nice and hot over a medium high heat. Season both sides of the fish with salt, add 2 tablespoons of vegetable oil to the pan and sear the fish, skin side down for about 1-2 min to create a crispy skin. Then flip the fish over and remove the pan from the heat and allow to finish cooking in the pan, about 2 more min.
While the fish is cooking through start to make a puddle of carrot puree on the base of your plate, a few small piles of the crushed potato and scatter the samphire and peas around.
Top this with your Sea trout.
«The carrot puree can have different spices added to it such as cardamom or cumin to give an extra element to the dish. The peas can also be boiled in cream and then blended using a hand blender and the samphire added at the last minute. »