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Recipe: Sea trout, peas & horseradish

02 August 2017 at 14:33


The very short season for sea trout is upon us now, so tarry not and order it from your fishmonger. Otherwise a wild brown trout from the lochs in Argyll will do or, failing that, salmon. I have always loved cream sauces and feel that although the cream is rich you can keep it light and fresh with a delicate sauce made not too thick, if the sauce gets thick just add some water or if a bit of acidity is needed then try a little lemon juice.


4 fillets of sea trout approx 150g each
100 ml dry white wine or dry vermouth
400g shelled peas (frozen ones are fine!)
100 mls double cream
Tsp horseradish
Salt and black pepper
Fennel or dill fern


  1. Place the fish in a tight fitting pan, season lightly and add the wine, top up with cold water to just cover the fish.
  2. Cover and cook over gentle heat, effectively poaching the fish, do not allow to boil.
  3. The fish will be done after 5 minutes and test by pressing down on one, if it feels firm then it’s done. Take the fish out and set aside on a plate covered in cling film and keep warm.
  4. Increase the heat under the pan and reduce the liquid by half, add the peas and then the horseradish and cream, simmer until the sauce coats the back of a spoon, check for seasoning.
  5. Serve with a sprig of chosen herb.


Recipe: Christopher Trotter
Food photography: Caroline Trotter