Pan-fried Sea Trout, Peas & Chorizo Fricassée

 

Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

What you will need

2 fillets of sea trout about 150g each (or use salmon)

25g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

1 lemon, halved Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

1 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

100g cured chorizo, about 1 small sausage, diced Chorizo chore-reeth-oh A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

350g waxy potatoes, such as Charlotte, peeled and cut into small cubes Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

large pinch sweet smoked paprika Paprika pa-preek-ah A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

125ml fresh chicken stock

150g cooked peas Peas p-ees A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

3 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

2 tbsp small capers, drained Capers kay-per Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

1 red onion, finely chopped

1 tbsp red wine vinegar

small bunch tarragon, chopped Tarragon ta-ra-gon A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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