Ocean Trout with Brown Mustard Seed and Basil Butter

Ingredients

• Trout
• 150 gm channa dhal, soaked overnight in cold water and drained (see note)
• ¼ tsp asafoetida (optional, see note)
• 100 gm unsalted butter
• 1 bunch purple basil, leaves picked
• 1 onion, finely chopped
• 100 gm mustard seeds
• 8 180gm pieces ocean trout, skin removed and pin boned
• 100 ml thick Greek-style yoghurt
• For shallow frying: peanut oil
• 160 gm cultured unsalted butter
• ¼ tsp cumin seeds
• 4 limes, juice only
• Salsa
• 1 small Spanish onion
• 3 Roma tomatoes, peeled, seeds removed
• 1 long red chilli, seeds removed
• ½ bunch coriander leaves, finely shredded