Using a veg peeler peel half a courgette into ribbons.
Mix this with the juice of half a lemon, half tea spoon ground coriander and a splash of extra virgin olive oil.
Leave this to stand for at least 15 mins and then squeezed out the juices into another bowl and set aside to use for the potatoes.
Cut 3 small potatoes or 1 and a half large ones onto 1 cm cubes and boil for 12 minutes in salted water.
Once the potatoes are cooked, saute them in garlic butter and add the peas, 2 finely sliced shalott’s and the juices from the courgettes. Continue to stir the mix as it goldens.
Meanwhile fry 1 very finely sliced shallot in a small nob of butter and once turned slightly golden add the wine and reduce.
Add the milk and wait for it to steam and then stir in the cornflour mix. Continue to stir as it thinkens while you cook the fish. Once it is has thinkened turn the heat down and add the parsley, dill and capers.
Add the olive oil to a frying pan and wait for it to sizzle.
Place the trout in the pan skin down for 4 mins.
Turn the heat down and flip the trout and fry for a further 2-3 mins.
Season your food to taste and it is ready to serve. I am a big fan of lots of salt and pepper added to my spuds so taste it and choose how you would like to season.
Now serve and enjoy