Salad of sea trout with laverbread Archive

Ingredients

• 2 whole sea trout, filleted
• olive oil
• 8-12 baby violet artichokes
• lemon juice
• 1 small carrot, finely chopped
• 1 small bulb fennel, finely chopped
• 1 clove garlic, crushed
• sprig of thyme
• salt and freshly ground black pepper
• 100ml/3½oz white wine
• 100g/3½oz dried laverbread, soaked (or use tinned or vaccum-packed)
• 100g/3½oz fine oatmeal
• squeeze of lemon juice
• 1-2 tbsp flatleaf parsley, chopped
• 25g/1oz hazelnuts, chopped
• drizzle of hazelnut oil
• knob of butter
• 1 tbsp vegetable oil