Trout fillets with herb butter, lettuce, peas and bacon recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep time 10 minutes

Step 2

Serves

Step 3

Put the butter in a bowl and add the herbs, mashing or grinding them so that they’re completely incorporated. Add a little salt and pepper. Scoop the herb butter up and put it into some cling film or foil. Place in the fridge. Once it’s firm enough, make it into a sausage shape and wrap in greaseproof paper or foil, then put back in the fridge.

Step 4

Preheat the oven to 200C/190C fan/gas mark 6.

Step 5

Cook the bacon in a frying pan until golden in parts. It will cook in the fat that runs out of it. Remove the lardons with a slotted spoon.

Step 6

Put the trout on buttered greaseproof paper in a roasting tin. Add a small chunk of herb butter to each fillet. Season. Bake in the oven for 8 minutes.

Step 7

Meanwhile, heat the pan of bacon fat and put the lettuce halves in it, cut side down. Cook for 5 minutes, turning once. Tumble the peas into the pan. Add the stock and cook until the peas are tender – about 4 minutes – and the stock has reduced. Put the bacon in with the veg, add some herb butter and quickly reheat, spooning the peas and bacon over the lettuce.

Step 8

Serve the trout with a knob of butter on top of each fillet, and the vegetables and bacon.