Rainbow Trout with Potatoes, Samphire, Anchovies and Capers

Scrape the potatoes and simmer in salted water until barely tender. Drain and when cool cut into slices lengthways just under 1 cm thick and put to one side. Make a dressing with six to one oil and lemon juice seasoned with a little salt.

Wash the trout fillets, trim off fins if need be and use some long nosed pliers to remove any little bones. Use a pastry brush to paint the fillets with olive oil and season well with salt and pepper and a little lemon juice. Wash the samphire and cut off and discard any discoloured pieces.

Quickly lightly saute the potatoes in a little olive oil, put in a dish and keep warm. Put a sieve over a saucepan of boiling water and quickly steam the samphire for five minutes or so. Quickly toss the rocket in a little dressing.

Meanwhile sear the trout skin side down in a little olive oil over a hot heat until nicely brown, add the anchovies, flip over the trout and cook for a further minute or so and then take off the heat.

Put the potatoes on to serving plates, followed by the trout fillets on top, garnish with the samphire, capers, rocket and sauteed anchovies. Serve immediately with a lemon slice  Zoom  .