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
- 6 carrots
- 100ml cream
- 25g tarragon
- 7g star anise
- 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.