This is one of those dishes that get served up in fancy British restaurants. It’s a great dish for a special dinner and it really is fairly easy to do. We are lucky in Scotland to have such a wealth of great veg and fish.
Wot u need
2 sea trout fillets (or other thin fish fillets)
4 Ayrshire potatoes (cooked in skin for 15 mins – par-boiled, then sliced thinly)
One Chorizo sausage, sliced or 10 small rounds of Chorizo
50g frozen peas
6 cherry tomatoes
Wot u do
Heat a frying pan and add a teaspoon of oil. Season the fish and cook skin sode down for three mins till crispy. Turn the fish and add a tbsp of butter and baste the fish for a further two mins. Leave aside in pan to finish cooking in the butter.
In another pan, add a teaspoon of oil and cook off the chorizo for three or four mins till coloured. Add the potatoes and cook in thr pan. Add the cherry tomatoes and cook till blistered. Finally add peas.
To serve, pile the veg in the centre of a warm plat and pile high, Top with fish fillet and drizzel with butter from the pan and a drizzel of extra virgin olive oil.