• Green vegetables (any you prefer, I used green beans, asparagus & leek
• 10 new potatoes washed and boiled in salted water
• 4 portions of sea trout
• 12 langoustines (or as many as you have) par boiled and peeled
• 1 bunch of spring onions washed and chopped
• 3 knobs of butter
• Juice of one lemon
Crush the potatoes while still hot and mix with a knob of butter and the spring onions.
Put a pan of water on for the vegetables & cook.
Place another pan on to the heat to cook the trout.
Cook the trout in a little oil on the skin side for as long as you can without burning it, then when you turn it over for the final 30 seconds pop in the langoustines and butter and foam the seafood in the pan.
Finish with the juice and plate up using the butter juices as the sauce.