If you can get your hands on wild sea trout it's a very fine eating fish and works a treat in a light salad with fresh peas and shoots and some shredded sugar snaps or mangetouts – whatever you can find.
400-450g sea trout fillet, skinned and boned
Salt and freshly ground black pepper
1-2tbsp rapeseed oil
A couple of handfuls of pea shoots, washed
60-80g shelled weight of peas, cooked
8-10 pieces of mangetouts or sugar snaps, shredded
A few long lengths of chive tips to garnish
For the dressing
1tbsp cider vinegar
½tsp caster sugar
1tsp Tewkesbury or Dijon mustard
2tbsp rapeseed oil
2tbsp vegetable or corn oil
Cut the sea trout fillet into 2cm squares and season. Heat the rapeseed oil in a non-stick pan and cook the pieces of sea trout on a high heat for 2-3 minutes, turning them as they are cooking and keeping them nice and pink. Meanwhile, make the dressing by whisking all of the ingredients together; season.
To serve, toss the pea shoots with the peas, sugar snaps or mangetouts in the dressing, season and arrange on plates with the pieces of sea trout; scatter over the chives.