| Prep | Cooking | Serves |
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 |
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| 10 mins | 10 mins | 2 Adults |
Line caught sea trout, cooked in our 16 hour smoked oil, served with fresh green vegetables.
Put two pans on to heat, 100ml of water in one and heat the other. Once the other pan is hot add in smoked oil.
Season the fish with salt and pepper and place in pan skin down, turn heat down slightly and allow to cook gently.
Slice mange tout down into three’s and chop down tender stem leaving just the heads.
Once the water is boiling throw in the broccoli and the mange tout seasoning as you go, add in some capers and pine nuts, chop the shallots finely and add to the green vegetables and toss in the pan for no more than 2 minutes, then add a couple of dollops of Fussels watercress dressing, stir in well and take of the heat.
Turn the heat up for the fish and add a couple of knobs of butter and turn as the butter melts baste the fish in the juice and take off the heat and add in the lemon juice.
Then carefully add the juice on to the vegetables and stir in and add a handful of spinach and allow the residual heat to work, add the rest of the juice from the fish and ‘chef shake’.
Once the juice has covered the vegetables, serve and present the fish on top of the green veg.
