Pan-Fried Sea Trout with Peas, Morels and Parmesan shavings

Jun Tanaka balances the delicate flavour of fresh sea trout with morels and peas in a rich buttery emulsion
By Jun Tanaka
Pan-Fried Sea Trout with Peas, Morels and Parmesan shavings
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 100 g small jersey royal potatoes
  • 2 cloves garlic, crushed
  • 1/2 bunches mint
  • 1 tbsp butter
  • 15 g fresh peas
  • 15 g fresh morel mushrooms
  • 1 tbsp olive oil
  • 1 sea trout, skin left on
  • 1 sprigs pea shoots
  • salt and black pepper
  • vinaigrette
  • parmesan shavings

For the butter sauce

  • 50 g unsalted butter, chilled and cut into small cubes
  • 1/4 lemons, juice only
  • 1/4 bunch chervil, chopped


1. Cover the potatoes with cold water in a large saucepan, adding 15g salt for each litre of water.

2. Add 1 garlic clove and the mint. Bring to the boil and cook for 20-25 minutes until tender. Drain and reserve 150ml of the cooking water.

3. Melt the butter in a saucepan and add the peas and morels with a clove of garlic and a sprig of thyme. Add 2 tablespoons of water and cook gently for 2 minutes, then drain.

4. For the butter sauce, heat 150ml of the reserved cooking liquid in a saucepan. Once boiling, whisk in the cubes of chilled butter 1 or 2 at a time, adding a squeeze of lemon juice and the chopped chervil at the end.

5. Season the sea trout with salt and pepper and heat the olive oil in a non-stick frying pan. Add the fish and cook for 4 minutes, turning once.

6. Toss the cooked potatoes in the butter sauce and spoon into a bowl. Spoon the peas and morels over the potatoes and lay the sea trout on top. Garnish with Parmesan shavings and pea shoots, dressed with vinaigrette.

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