Fillet of Sea Trout with Crushed Peas and Girolles

Name: Fillet of Sea Trout with Crushed Peas and Girolles
Yield: Serves 4
Cuisine: British
Ingredients: 1 shallot, peeled and roughly chopped; 150 g podded fresh (or frozen) peas; salt and freshly ground black pepper; 1 tablespoon chopped parsley; a few knobs of butter for frying; 1 tablespoon rapeseed oil; 150-160 g girolles, cleaned; 4 sea trout fillets (with skin), each about 150 g; 100 g butter; pinch of sugar; 120-150 ml fish stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Peas and fish are a perfect match, and scattering a few girolles or other seasonal wild mushrooms on top makes it even better. I like to crush the peas with a little fish stock so they act rather like a sauce. If you can’t find girolles, then any other wild mushroom will do.

Ingredients

4 sea trout fillets (with skin), each about 150 g
salt and freshly ground black pepper
1

Europe
United Kingdom
Fish course
Pescatarian
August
Summer
Gluten-free

Method

First prepare the crushed peas. Cook the peas in boiling salted water with the sugar until almost tender, then drain. Melt half the butter in a pan and gently cook the shallot for a few minutes until softened. Add the peas and stock, season and simmer over a medium heat for 3-4 minutes until most of the stock has evaporated. Tip into a food processor and whiz briefly to a coarse purée, then ret