• Save to your scrapbook
  • Save to your scrapbook

    Sea Trout with Peas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sea Trout with Peas

    A steamer is excellent for cooking fish. If, however, you don’t possess the correct paraphernalia, you can place the fish in a lightly oiled roasting tray with the merest drop of water, seal securely with foil to create the requisite steamy cooking environment, and bake for about 10 minutes in an oven preheated to 180 degrees C/gas 4. You can use salmon here as an alternative to sea trout. The trencherman with palate will add a large knob of butter to the peas just before serving.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes to 35 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 20g Mint leaves, roughly chopped
    • 500g Fresh peas, shelled weight
    • A pinch Caster Sugar
    • 70g Unsalted Butter
    • 6 Shallots, finely sliced
    • 4 Salad onions, finely sliced
    • 5 Smoked streaky bacon rashers, rind removed and sliced into matchsticks
    • 6 x 170g Sea trout or salmon fillets, skin left on and pin bones removed
    • 1/2 tsp Mild olive oil
    • 2 Round lettuces, washed well and leaves shredded


    1. Fill a large steamer with water and put on the stove in readiness. Bring a pan of water to the boil and add the peas, along with the caster sugar and a pinch of sea salt. Bring back to the boil and cook for 3–10 minutes – the cooking time will depend on the vintage of the peas. Once they are tender, remove the pan from the heat. Leave the peas in the water – they will neither overcook nor shrivel.
    2. Melt 70g butter in a good-sized pan, add the shallots and salad onions with a pinch of sea salt and cook on a low heat for about 5 minutes. Add the bacon and cook gently for a further 10 minutes or so.
    3. Season the fish lightly with sea salt. Lightly oil a dish that will fit in your steamer; put the fish in it and place the dish in the steamer. Seal well with a lid or foil and steam for about 5 minutes, until opaque.
    4. Shortly before the fish is ready, add the lettuce to the bacon and then the drained peas, with a spoonful or two of their cooking water. Cook for 2 minutes, then add the chopped mint with some freshly ground pepper. To serve, set the cooked sea trout on a handsome dish heaped with peas.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Steamed fish is fairly delicate, but with the added bacon, this dish can take a zesty sauvignon blanc. Rabbit Row Sauvignon Blanc 2008 Marlborough, New Zealand. Bin 397235.


    Average user rating

    4 stars