Pan-fried sea trout, peas & chorizo fricassée recipe | Good Food
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo
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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
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