Ingredients
• 500g chat potatoes, scrubbed, halved
• 1 fennel bulb
• 1 bunch asparagus
• 1 tablespoon dijon mustard
• Juice of 1 lemon
• Extra virgin olive oil
• 500g ocean trout fillet (skin on), pin-boned
• 1 teaspoon smoked paprika (pimenton)
• 75g pea shoots (see note)
• 1/2 bunch dill, leaves picked, chopped
Method
Step 1
Bring a large saucepan of cold, salted water to the boil and cook the potato for 10 minutes or until cooked through. Drain and leave to steam dry. Shave the fennel and asparagus using a vegetable peeler, then place in a bowl of iced water and set aside.
Step 2
Mix the mustard with the lemon juice, a pinch of salt and pepper and top up with oil so it triples in volume. Set aside.
Step 3
Season the trout well, sprinkle over the paprika and rub with a little oil. Place a large frypan over high heat and add the fish, skin-side down. Cook for 3-4 minutes until golden and crisp, then flip and cook for 1 minute or until just cooked but still pink in the centre. Transfer the trout to a plate, skin-side up, and rest for 5 minutes.
Step 4
Drain the asparagus and fennel, and place in a bowl with the pea shoots, potato and dill. Drizzle over the dressing and toss well to combine. Spread the salad out on a serving platter and flake over the trout, then serve.
