This is such a lovely, colourful and fresh dish and it looks just beautiful, especially if you achieve a nice, crispy skin on the fish. We love the addition of pistachios to this dish

Serves 4


  • 6 carrots
  • 100ml cream
  • 25g tarragon
  • 7g star anise
  • Salt
  • 10g sugar
  • 16 small rainbow carrots
  • 250g garden peas
  • 25g pistachio
  • 4 portions sea trout
  • 50g butter
  • 1 lemon
  • 50g radish


1 Start by making the carrot purée. Shave the carrots and put them into a saucepan with the cream, tarragon and star anise. Season salt and sugar, cook until soft and blend until smooth.

2 Blanch the garden peas for about two minutes and the rainbow carrots for about five minutes.

3 Toast the pistachios and crush them.

4 To cook the fish, use a medium hot frying pan and cook the fillets skin side down. You want to achieve a crispy skin without overcooking the fish. Turn over for the last few minutes and finish with some butter, lemon and salt.

5 To serve, spread the carrot purée on a plate before placing the fish on top. Add the garden peas and rainbow carrots followed by a sprinkling of crushed pistachios news and a few slices of radish.

Tip: Use salmon instead of trout.