The broth in this dish is made by straining the liquid of tomatoes, ginger and lemongrass through muslin, then using it to gently poach chunks of Fjord Trout fillet, peas, asparagus, mushrooms and samphire. This means the broth is full of fragrant flavour but remains clean and light, making this the perfect starter for a dinner party.

Covering a piece of perfectly cooked fish with a sauce is always a gamble – you risk overpowering the delicate flavours of the fillet. Instead, make something that’s more like a dressing – such as this sauce vierge – which keeps everything tasting very fresh. The simple combination of oil, vinegar, tomatoes, shallots and herbs is all Fjord Trout needs, while the ribbons of grilled courgette on the side means this can be served as either a starter or a main.

If you’re a fan of garlic, then give this recipe a try – the garlic crisps are made by simmering sliced cloves in milk before coating them in flour and deep-frying for a few minutes, and on top of that the Fjord Trout is fried with whole cloves that have been blanched in boiling water. The butterbean purée adds plenty of creaminess to the plate without becoming claggy, while dandelion leaves and watercress introduces some greenery.

If you’re after something a little more substantial, then pair a simple Fjord Trout fillet with a galette (similar to a rosti) made from grated potatoes, celeriac and pancetta lardons. The simple butter sauce is given a little zing with lime zest, which pairs beautifully with the flavour of the Fjord Trout.

We don’t barbecue fish enough in this country as there’s always the risk the flesh will stick to the grill and fall apart, but a simple sheet of foil prevents this. The fish will still absorb all those delicious smoky flavours but there’s no risk of it dropping into the coals below or instantly burning. Served with a simple side of charred cucumber and salad leaves, this is perfect for the summer when you want a change from the usual meaty feast.

Fancy some shellfish with your Fjord Trout? This aromatic broth combines mussels with the fish in a creamy aromatic broth, flavoured with lemongrass, ginger and coriander. The Fjord Trout is gently poached in the wine, cream and fish stock-based liquid, before being combined with the steamed mussels and served in gratin dishes which are briefly blasted under the grill.

The stunning colour of Fjord Trout gives it instant presence on the plate, but if you really want to impress give this recipe from Paul Welburn a go. Beautiful little cubes of fish are dotted amongst piped blobs of avocado purée and a quenelle of Bloody Mary-flavoured sorbet.

Fjord Trout takes just minutes to cook over high heat, but you can also cook it very slowly over a low flame to really bring out the more rich flavours of the fish. By first brining then using a sous vide to cook the trout, a quick sear in the pan is all that's needed to finish it off. The crispy scraps on top are the perfect nod to classic British fish and chips.