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

Ingredients

Spices & Dried Herbs

  • 40g of fine salt

Store Cupboard

  • 40g of caster sugar
  • salt to season
  • black pepper to season

Fruit & Vegetables

  • 2 lemons, zested and juiced
  • 200g of fresh peas, (podded weight)

Fish & Shellfish

  • 600g of chalk stream trout, (skin on), divided into 4 portions
  • 800g of clams
  • 4 tbsp of trout roe, (or use salmon roe)

Alcohol

  • 400ml of Rathfinny Classic Cuvée

Dairy

  • 160g of créme fraiche

Salad & Fresh Herbs

  • 40g of chives, finely chopped
  • 1 handful of pea shoots