- 2 whole sea trout, filleted
- olive oil
- 8-12 baby violet artichokes
- lemon juice
- 1 small carrot, finely chopped
- 1 small bulb fennel, finely chopped
- 1 clove garlic, crushed
- olive oil
- sprig of thyme
- salt and freshly ground black pepper
- 100ml/3½oz white wine
- 100g/3½oz dried laverbread, soaked (or use tinned or vaccum-packed)
- 100g/3½oz fine oatmeal
- squeeze of lemon juice
- 1-2 tbsp flatleaf parsley, chopped
- 25g/1oz hazelnuts, chopped
- drizzle of hazelnut oil
- salt and freshly ground black pepper
- knob of butter
- 1 tbsp vegetable oil
- Remove any pin bones from the trout fillets, then score the skin.
- Prepare the artichokes by pulling off any large leaves, trimming and peeling them, then scooping out the feathery chokes with a teaspoon. As each one is prepared, drop immediately into a bowl of water and lemon juice to prevent discoloration.
- Cook the carrot, fennel and garlic in a little olive oil with the thyme and a pinch of salt until lightly coloured.
- Add the artichokes and cover with the white wine and 100ml/3½fl oz of water. Cook for about 10 minutes or until the artichokes are tender (test with the tip of a sharp knife).
- Meanwhile, mix together the laver bread, oatmeal, lemon juice, parsley, hazelnuts and oil in a bowl and season with salt and freshly ground black pepper. Shape into four little cakes.
- Heat the butter and oil in a frying pan and fry the cakes until golden brown on both sides. Remove from the pan and keep hot.
- For the sea trout, fry the trout fillets in hot olive oil, skin-side down first, for about two minutes on each side.
- To serve, place a laver bread cake in the centre of each plate and spoon the warm artichokes on top. Place the trout fillets on the vegetables and serve.