We’re back in the Kitchen Garden and behind the pass for the second helping of PIG Tales: in the Kitchen – our YouTube series where our chefs share simple, seasonal dishes you can rustle up at home.
For this episode, we’re once again joining Head Chef Andy over at THE PIG-at Bridge Place, and this time he’s landed something rather special… a whole, line-caught Chalk Stream Trout, fresh from nearby waters.
Andy shows us how to fillet the fish, crisp up the skin, and plate it alongside a proper Kitchen Garden medley of sweet broad beans, tender peas, crunchy radishes, and delicate pea shoots, all freshly picked just an hour before dishing up.
Fancy giving it a go? We’ve got the full recipe below…. and don’t forget to watch Andy in action over on YouTube!
Ingredients:
• 1 trout fillet, portioned
• Sea salt & black pepper
• A drizzle of oil
• A knob of butter
• A few sprigs of fresh herbs (dill, parsley, fennel)
For the garnish:
• A handful of radishes, chopped into cubes
• Blanched broad beans
• Blanched peas
• A handful of pea shoots
• Butter for sautéing
• Lemon juice
• Fresh herbs to finish
Method:
Start by seasoning the trout and place skin-side down in a medium-hot pan with a little oil. Cook until three-quarters done, then flip. Add the butter and herbs, and baste until just cooked through.
In another pan, melt butter and gently cook the radish until al dente. Add the peas and broad beans, warming through.
Finish with a squeeze of lemon juice and chopped fresh herbs. Season to taste.
Spoon the greens onto a plate, lay the trout on top, and garnish with delicate pea shoots.
Catch it in action!
Watch Head Chef Andy bring this dish to life over on our YouTube channel - watch the episode.
