The fish supper : Green goddess with trout and new potatoes

Serves 4

• 2 anchovy fillets
• 1 tsp dijon mustard
• 4 tbsp salsa verde
• 4 tbsp creme fraiche
• 1 squeeze lemon juice
• 500g new potatoes
• 30g butter
• 4 fillets sea trout
• 1 olive oil
• 0 black pepper

Step 1
Whisk the anchovies, mustard and salsa verde together, then add the creme fraiche and lemon juice.

Step 2
Season.

Step 3
Boil the potatoes with 1 tsp salt for 10-12 minutes, or until just tender.

Step 4
Drain, return to the pan, then add the butter.

Step 5
Season, cover and keep warm while you cook the fish.

Step 6
Pat the trout with kitchen towel and rub with oil and salt.

Step 7
Lay it skin-side down in a smoking hot pan, then immediately turn the heat down to medium.

Step 8
Don’t move the fish until the flesh is turning opaque; 4-5 minutes.

Step 9
Flip and cook for 4 minutes or so.

Step 10
Serve the fish and potatoes with the green goddess spooned over.