Air Dry your trout fillet in the fridge skin side facing upwards for a minimum of 1 hour to ensure you get a nice and crispy skin when taking it to the pan. Don't be afraid of a higher heat when frying and use a neutral oil like canola or sunflower.
The dish celebrates all things spring and early summer and is also so versatile to really, whatever you have in your fridge or what's starting to show up in your garden.
6 portions of Lake Trout approximately 5oz each or the size of your palm
2 cups of Asparagus chopped into bite sized pieces
1 cup Sugar Snap Peas with the thin green membrane removed
1 cup Fiddleheads, rinsed thoroughly
Handful of Leafy Herbs
1/2 cup Creme Fraiche or full fat Sour Cream
Juice and zest of one Lemon
Salt to taste
Neutral cooking oil