2 trout fillets, skin on 2–3 tbsp Rockfish Dill Butter 1 tbsp olive oil Sea salt & black pepper Lemon wedges, to serve
For the salad:
A handful of your preferred salad leaves 5g spring onions, finely sliced 5g red onions, finely sliced 15g cucumber (about 5 slices), cut into small pieces Olive oil, lemon juice, salt & pepper (to dress)
Method
Season the trout
Pat the trout dry and season both sides with sea salt.
Heat the pan
Place a pan over medium–high heat. Add the olive oil and let it get hot.
Cook the trout
Lay the fillets in the pan skin-side down, pressing gently with a spatula for the first few seconds to keep the skin flat. Cook for 3–4 minutes until the skin is crisp and the flesh is almost cooked through.
Make the salad
In a bowl, combine the salad leaves, spring onions, red onions and cucumber. Dress lightly with olive oil, a squeeze of lemon, and a pinch of salt and pepper. Toss and set aside.
Add the dill butter
Flip the trout, reduce the heat, and add a generous spoonful of Rockfish Dill Butter. Let it melt and foam, then spoon it over the fish for 1–2 minutes until just cooked.
Serve
Plate the trout, spoon over the buttery pan juices, and add the fresh salad on the side. Finish with a squeeze of lemon.
