Chalk stream trout with Hampshire watercress and pine nuts

Serves: 4

One side of Chalk Stream Trout
2 bunches of watercress
100g Toasted Pine nuts
2 lemon segments
2 Maris Piper potatoes
Dill
Smoked butter

Method:

1. Cut 4 portions of fish to your desired size and score the skin.
2. Blanch 1 bunch of watercress in boiling salted water for 1 minute.
3. Remove from the boiling water and place into iced water to chill.
4. Squeeze out the excess water and blend in a food processor until smooth. Keep cold.
5. Peel and dice the potatoes into half centimetre dice and cook in salted water for 4-5 minutes, then chill.
6. Lightly toast the pine nuts until golden.
7. To cook the fish, place skin side down in a medium hot pan for 4 minutes and leave skin side down for 80% of the cooking time.
8. Turn the fish over to finish the cooking for another 2 minutes and finish with smoked butter and lemon juice.
9. Add the diced potato to a pan and gently heat in the pureed watercress and pine nuts. Don’t allow to get too hot as the green colour will go brown.
10. Finish the emulsion with salt and pepper, sliced lemon segments, chopped dill and chopped fresh watercress.
11. Place in the bowl and lay the fish on top.
12. Garnish with fresh watercress and serve.

Recipe kindly supplied by Matthew Whitfield, Head Chef at The Montagu Arms.