Norwegian Fjord Trout, New Season Peas, Mint Beurre Blanc

Name: Norwegian Fjord Trout, New Season Peas, Mint Beurre Blanc
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Norwegian
Ingredients: sea salt and freshly ground black pepper; 1 punnet of pea shoots; 20 g/¾ oz/⅛ cup golden caster (superfine) sugar; 75 g/2½ oz banana shallots, finely chopped; 75 g/2½ oz banana shallots, thinly sliced; 100 ml/3½ fl oz/scant ½ cup Chardonnay vinegar (white); 250 g/9 oz unsalted butter; 4 Norwegian Fjord trout fillets, about 140 g/5 oz each, skin on; 1 mint sprig; olive oil, for drizzling; 1.4 kg/3 lb peas in their pods; 100 ml/3½ fl oz/scant ½ cup good white wine

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This is a lovely spring recipe. When it’s pea season, you will really notice the freshness of the peas, kept slightly crunchy here and only partially crushed. However, the real star of this dish is the Fjord trout, still pink in the middle, and the final touch will be the mint in the beurre blanc. What a delightful, tasty dish!

Ingredients

1.4 kg/3 lb peas in their pods
100 ml/3½

Europe
Norway
Fish course
Pescatarian
Nordic
Gluten-free
Spring

Method

Shell the peas, reserving 4 of the best pods for plating. Blanch the peas very quickly, then refresh in ice and set aside.
Put the Chardonnay vinegar and sugar into a small pan over a low-medium heat and warm gently until the sugar dissolves.
Put the shallots in segment into a shallow dish and pour over the vinegar mixture so that it covers the shallots.