Fillet of chalk stream trout with clams, peas and crème fraîche

Instructions

1. Step 1

   Preheat the oven to 180°C

2. Step 2

   Mix the salt, sugar and lemon zest together in a small bowl. Sprinkle the mixture over the flesh side of the trout and leave to sit for 20 minutes 

3. Step 3

   After 20 minutes rinse off the salt and sugar thoroughly, then dab dry with a clean tea towel

4. Step 4

   Place the fish on to a lightly oiled baking sheet and transfer into the oven for 4 minutes

5. Step 5

   Set a small pan over a medium to high heat and combine the clams and Rathfinny in a bowl. Once the pan is nice and hot, add the clams and Rathfinny and put a lid on

6. Step 6

   The clams should only take a minute or two to open. Once they do, add the fresh peas and cook for 30 seconds

7. Step 7

   Add the creme fraiche, chopped chives, trout roe and a little lemon juice to the pan and taste for seasoning. Adjust with salt and pepper if necessary

8. Step 8

   To serve, peel the skin off the pieces of fish and place in the middle of 4 bowls. Arrange the clams around the fish, and spoon the sauce and peas around the outside. Garnish with pea shoots, and serve