Sea Trout, quick potato salad with walnuts, spring onion & burnt lime recipe from Shibden Mill Inn
2 fillets of Sea Trout
500g of large jersey royal’s
4 spring onions
Salt & white pepper
Firstly, place the Jersey royals in a pan of cold water and bring to the boil & add a teaspoon of salt, cook until soft, drain and set aside to cool at room temperature.
For the burnt lime, cut in half and place in a hot frying pan with a little rapeseed oil & sugar, sautéed for 2/3 minutes until it caramelizes.
For the potato salad, cut the jersey royals into bite size pieces and mix with the mayonnaise, chop parsley walnuts, chopped spring onions & season.
Heat a non-stick pan, add the rapeseed oil and butter place the sea trout skin side down, season the meat side. Cook the fish slowly and gently until the skin is a nut-brown colour, turn the fish over and squeeze the lemon over the fish and leave to rest for 2 minutes before serving.