“A perfect dish, cooked over coals or at home on the stove. The sea aster can be replaced with spinach if you prefer. If cooking on the beach take everything ready-cooked with just the trout to cook on the BBQ. These little shrimps are quite expensive, but they are truly delicious, and they freeze well if you have any left over.”

Serves 2
Cooking time: 45 minutes; Prep time: 15 minutes
INGREDIENTS
2 sea trout fillets, scaled and pin-boned, about 30 to 40g each is ample
1 small handful of sea aster, or spinach will do
1 large or 2 small tomatoes, skin removed, de-seeded and diced
1 tablespoon cooked shrimps
2 to 3 small new-season potatoes
1 tablespoon cold-pressed rapeseed oil
1 teaspoon chopped chives and parsley
1/2 spring onion, chopped
25g butter
Juice of half a lemon
Good salt and pepper
METHOD
Cook the potatoes in boiling water until just soft, about 30 minutes on a rolling boil, seasoning halfway through. Or use leftover tatties. When cooked, drain and allow to cool before cutting into quarters.

Use a non-stick pan to cook the fish. Add the rapeseed oil and warm on a moderate heat. Season the fish and place carefully into the pan skin-side down and cook for 2 minutes on each side. Once done, turn the fish back to skin-side-down and turn off the heat. Leave it in the pan for a minute as you prepare the garnish.

In a fresh pan, gently heat the butter then add the sea aster, potatoes, spring onion, herbs and the diced tomatoes. Season with salt and pepper and add a dash of lemon juice. Then add the shrimps and cook until all the ingredients in the pan are warm.

Spoon the garnish onto a warm plate. Remove the fish from the pan and place alongside the garnish. Add a squeeze of lemon and sprinkle of salt over the fish before serving.