INGREDIENTS

• 2 tbsp olive oil
• 500g rooster potatoes, peeled and cut into cubes
• 200g banana shallots, peeled and halved lengthwise
• 50ml chicken stock
• 200g cavolo nero or curly kale
• 4 x rainbow trout fillets
• 50g butter
• 1 lemon, cut into wedges
• Sea salt
• Freshly ground black pepper

METHOD

1. Add the potatoes to a pot of cold, salted water and bring to the boil. Cook for 2 minutes, then drain.
2. In a deep sided frying pan over a medium heat, add half the oil and half the butter. Once the butter is foaming add the potatoes and fry until slightly golden brown. Add the shallots and fry until golden.
3. Turn up the heat and add the stock and allow it to bubble down until the potatoes and shallots are tender. Add the cavolo nero and sauté until just wilted. Season with salt and freshly ground black pepper.
4. Meanwhile, place a non-stick frying pan over medium high heat and add the rest of the oil. Season the trout with salt and pepper and cook for 2 minutes. Flip and add in the rest of the butter and cook for another 2 minutes.
5. Serve the rainbow trout with the sautéed vegetables and lemon wedges on the side.