← All recipes

Spicy trout with crushed new potatoes and sesame and honey-coated vegetables

Spicy trout with crushed new potatoes and sesame and honey-coated vegetables is built on Double Cream, Butter, Olive Oil, Soy Sauce, and Runny Honey. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the crushed new potatoes, cook the potatoes in boiling water for 10-12 minutes, or until just soft.

2. 2

   Drain the potatoes, return them to the pan and crush slightly with a fork.

3. 3

   Add the butter, cream, chives, chilli, herbs and salt and freshly ground black pepper and mix well.

4. 4

   Cover with a lid and set aside to keep warm.

5. 5

   For the trout, place the spices, butter and seasoning into a bowl and mix well to combine.

6. 6

   Spread the spice mixture onto both sides of the trout fillet.

7. 7

   Heat a small amount of olive oil in a frying pan and fry the trout for 3-4 minutes on each side, or until cooked through, then remove from the heat and set aside in a warm place.

8. 8

   For the sesame and honey-coated vegetables, heat the oil in a small wok or frying pan, add the carrots and leeks and stir fry for 3-4 minutes.

9. 9

   Add the mangetout, cover with a lid and cook for another 2-3 minutes.

10. 10

    Add the soy sauce, sesame seeds and honey and stir well to mix.

11. 11

    To serve, place the crushed new potatoes onto a plate, top with the spicy trout with the vegetables and lime halves alongside.