Pan Fried Trout on Butter Smashed New Potatoes,with Peppered Rocket and a Chilli, Corn, Mung Bean and Chickpea Puree

My youngest sister, creator of the vanilla panna cotta and mastermind behind the nicoise, arrived back from a day on the river Test in Hampshire armed with a beautiful three pound brown trout. After taking care of the slippery task of gutting, which peculiarly she wanted to and enjoys doing (taking photos on her blackberry and seemingly uploading them to a group who also share her fetish), she entrusted it to me to make a dish worthy of the fifteen minutes she spent playing it down the banks of the river in the direction of my father, asleep, and in possession of the Priest needed to administer the last rights. A pescatarian I imagine.

Mum came in with some new potatoes fresh from the ground and I visited the herb garden, what came together is simple, delicious and fresh.

Note: Having stared at the picture for some time the colour appears very flat, maybe add some roasted vine tomatoes to lift the plate.

Ingredients: (Serves 5)

1 can mung beans, 400g

1 can sweetcorn, 400g

2 cans chickpeas, 400g each

2 medium red chillies, deseeded and finely chopped

Small bunch coriander, finely chopped

3 tablespoons Crème fraiche

Zest of 1 lemon

Juice of 1 lemon

Salt

Pepper

1 brown trout, 3 pounds, filleted and cut into 5 portions

1 large clove garlic, crushed

Small bunch of parsley, finely chopped

Extra virgin olive oil

25 medium new potatoes (5 each)

Handful of fresh chives, finely chopped

Healthy knob of butter

Bag of peppered rocket

Small handful of freshly grated parmesan

Method:

1. Put the fish in a bowl with a few slugs of extra virgin olive oil, the garlic, a sprinkling of parsley and a little lemon zest, coat and leave on the side.

2. Empty the corn, mung beans, and 1 can of chickpeas into a colander, rinse them off add to a saucepan with enough boiling water to cover with an inch to spare. Boil for 5 minutes, strain and add to a blender with the crème fraiche and pulverise for a minute or two. Put a sieve over a bowl and add a third of the mixture to it, push it through with a wooden spoon so that a smooth puree collects in the bowl, repeat this with the remaining mixture making sure to squeeze as much of the juice out as possible. It can be rather tiresome if the blended mix is too thick, if this is so you can add a little more crème fraiche. You can discard the lumpy excess or keep it for later as a humousy substitute on toast or pitta.

3. Strain the second can of chickpeas and boil them for a few minutes, drain in the colander and add to the bowl of puree, along with the chopped coriander, chilli, half the lemon zest, the lemon juice and a few turns of salt and pepper. Stir through thoroughly and add seasoning to taste, set aside and keep warm.

4. Boil the new potatoes until soft, strain and put in a bowl with the chives, butter, a little seasoning and a dash of extra virgin olive oil. As you mix them around the will break up and coat. Keep warm.

5. In a not stick pan add a dash of oil and fry the fish, skin side down over a high heat for around 4 minutes, when it is 80% done flip it over and fry the top for 1 minute.

6. While the fish is cooking toss the rocket in a little oil and add the remaining zest, a little parsley and the parmesan. Plate up and drizzle a little chilli oil over the top. Delightful.