Name: Sea Trout with Smoked Bacon and Broad Beans
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 4 150g wild sea trout from a 3kg fish; 200g smoked streaky bacon (cut into lardons); 200g fresh peas; 200g fresh broad beans; 4 heads of baby gem lettuce (separated into leaves); 2 spring onions finely chopped; 25ml rapeseed oil; For the Fish Cream Sauce; 250ml fish stock; 50g butter; 150ml Chapel Down white wine; 1 clove garlic (finely sliced); Sprig thyme; 250ml double cream; For the Herb Dressing; 1/2 bunch parsley picked; 1/2 bunch mint picked; 1/2 bunch basil picked; 1 tsp English mustard (Suffolk mud); Splash of Aspalls organic vinegar; 1 tbsp pickled green pepper; 100ml rapeseed oil