Pan-fried Sea trout with Wilted Rocket, Gem Lettuce and Cucumber & a Crème Fraiche & Scrumpy Sauce
Recipe makes 4 portions


Ingredients
4 x 220g sea trout portion fillets
1 bunch of rocket – picked and washed
2 Gem lettuces – picked and washed
1 cucumber – peeled de-seeded and cut into strips
2 finely chopped shallots
200ml Scrumpy cider
200g crème fraiche
Lemon
50g butter
Salt and pepper
4 sprigs chervil roughly chopped
Croutons

1. Lightly sweat the shallots in some olive oil, add the Scrumpy, reduce by half and put to one side.

2. Pan fry the sea trout skin side down until the skin crisps up. Turn the trout over and season with salt, black pepper, lemon juice and a knob of butter. Finish cooking the trout until just done, remove from the pan and keep warm.

3. In another pan, lightly sauté the gem lettuce and cucumber in some olive oil add the Scrumpy reduction and bring to the boil.

4. Add the crème fraiche and bring back to the boil, lightly mix in the rocket leaves.

5. Divide the mixture between 4 plates, place the sea trout on top and sprinkle with croutons and chervil.