Pan roasted sea trout with sautéed peas, baby gem lettuce & a butter and horseradish sauce

Fishboxer David Coombs from Wimbledon

Ingredients

Sea trout fillets

Bacon Lardons

300g frozen peas

300m Chicken stock

2 gem lettuces', shredded

Butter

Horseradish cream


Method

Fry off bacon lardons in some butter in a pan over a medium heat until crispy.

Meanwhile, heat a frying pan over a medium high heat and add the seasoned trout fillet skin side down and cook for 5-7 minutes.

After this time and once you have a really crispy skin, take the pan off the heat and turn the fish over so it continues to cook in the residual heat.

Add 300g of frozen peas to the pan with the bacon then add 300ml of chicken stock.

Reduce down a bit then add in 2 shredded little gem lettuces. Slowly add in about 80g of cubed butter to make the sauce really rich then stir through as much horseradish cream as you want, I used about 1 tbsp.

Divide between bowls and place the fish on top.