“Here we are going to braise some lovely mushrooms with a little wine and a few other bits and bobs, before popping a couple of pan-fried trout fillets on the top to finish cooking. We will then add butter and a little tarragon, olive oil and seasoning to lift everything up together ready for serving. This is not a new flavour combination, but a classic and works really well with the subtle and delicate flavour of the fresh trout fillets. It would go really well with a simple rice pilaf and some purple sprouting broccoli” – Tim Maddams
Serves 2
Prep time 15 mins
Cooking time 20 mins