Pan-fried sea trout, peas & chorizo fricassée - Good Food Middle East

Ingredients

• 2 fillets of sea trout about 150g each (or use salmon)
• 25g butter
• 1 lemon, halved
• 1 tbsp olive oil
• 100g cured chorizo, about 1 small sausage, diced
• 350g waxy potatoes, such as Charlotte, peeled and cut into small cubes
• large pinch sweet smoked paprika
• 125ml fresh chicken stock
• 150g cooked peas
• 3 tbsp olive oil
• 2 tbsp small capers, drained
• 1 red onion, finely chopped
• 1 tbsp red wine vinegar
• small bunch tarragon, chopped