Friday night is fish night but I wanted something so simple I could do it standing on my head whilst imbibing a glass or two of a rather fine cabernet sauvignon. Well, this is it. The trout was gently pan fried in olive oil, turned after five minutes and the skin removed with a fish slice. Then I cooked it for another 3 minutes. The Jersey Royals I had sliced prior to boiling them for 15 minutes, then draining them and adding a large wedge of butter, a dash of sea salt and a spritz or two of black pepper.
The mange tout I popped in a hot oiled wok for 4 minutes, then added several dashes of crema di balsamico before serving it alongside the trout and the potatoes. I had earlier added 4 tablespoons of mayo to a bowl with the juice of half a lime and several basil leaves roughly torn. Stir it round then gently tickle it along the cooked trout.
A wonderful Friday feast that makes you feel healthy just by looking at it.
The mange tout gives the dish a little crunch and the flavours simply skip off the plate.