ChalkStream® Trout fillets, chorizo, peas, grilled little gem & shoots finished with garden pesto

In a frying pan add the oil and heat.

Season the ChalkStream® trout and cook skin side down until crispy, then baste with butter until cooked – Allow to rest.

Warm the sauce and set to one side.

Chargrill the Little gem with a small amount of oil and keep warm.

Plate the ChalkStream® trout with the chorizo & pea sauce – Serve with the little gem drizzled with garden pesto, toasted sunflower seeds, shavings of berkswell cheese.

Garnish with pea shoots tossed in oil and lemon juice.

In a sauté pan add the oil and butter and heat.

Add the diced shallots and cook with out colour until softened.

Then add the diced chorizo and sauté for 1-2 minutes.

Deglaze with white wine and then add the vegetable stock mix and reduce by a 1/4.

Add the cream and bring to a simmer.

Add the diced cooked potatoes and the blanched peas.

Finish with chopped herbs and adjust the seasoning if needed.

In a blender add the herbs and pulse to blend.

Then add the garlic, salt, black pepper, toasted sunflower seeds and blend again until combined.

Drizzle in the oil and finish with the zest & juice from 1/2 lemon. 

Stir in the finely grated berkswell cheese.

Wash, peel and shave the parsnip lengthways.

Deep fry in hot oil until crispy then dust with curry powder and set to one side.