Trout with Bacon and Peas from The 2-Meal Day by Max Lowery - Cooking by the Book

Ingredients

• A handful of flat-leaf parsley
• A handful of mint
• A handful of basil
• Pinch of salt
• 1 teaspoon English mustard
• 1 tablespoon organic cider vinegar
• ½ cup canola oil
• ¼ cup white wine
• 1 garlic clove, finely sliced
• Sprig of thyme
• ¼ cup fish stock
• ¼ cup heavy cream
• 2 tablespoons grass-fed butter
• 2 tablespoons canola oil, plus extra for the fish
• 2 to 3 slices thick-cut bacon, cut into ¼-inch strips
• ¼ cup fresh peas
• Salt and freshly ground black pepper
• 1 scallion, finely chopped
• 7 ounces wild sea trout fillet
• 2 baby gem lettuce, separated into leaves