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

Preheat the oven to 180°C

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 

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

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

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

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

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

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