date:Aug 20, 2014
Ingredients
500g chat potatoes, scrubbed, halved
1 fennel bulb
1 bunch asparagus
1 tablespoon dijon mustard
Juice of 1 lemon
Extra virgin olive oil
500g ocean trout fillet (skin on), pin-boned
1 teaspoon smoked paprika (pimenton)
75g pea shoots (see note)
1/2 bunch dill, leaves picked, chopped
Method
Step 1
Bring a large saucepan of cold, salted water to the boil and cook the potato for 10 minutes or until cooked through. Drain and leave to steam dry. Shave the fennel and asparagus using