Sea trout with peas and lettuce
A delicate springtime dish from chef Alistair Craig, of The Horseshoe Inn in Peebles. Pair pan-fried sea trout with lettuce and peas, cooked in a light vegetable broth
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Ingredients
- 2 fillets sea trout skin on
- olive oil
- 300g fresh or frozen peas
- 1 baby gem lettuce shredded
- chopped to make 1 tbsp dill
- 100ml vegetable stock
- unsalted butter
- 1/2 lemon
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