Trout with horseradish crme fraiche and potato broad bean salad

For the horseradish crme fraiche, combine all ingredients in a small bowl; mix well. Season to taste with salt.

Boil, steam or microwave potatoes until just tender; drain.

Heat 1 tablespoon of oil in a large frying pan; cook garlic, stirring, until fragrant. Add wine, bring to the boil; simmer until reduced by half. Add the potatoes; cook, stirring, about 3 minutes, then add beans and toss for 1 minute. Remove from heat; add juice and mint.

Meanwhile, brush fish with remaining oil; cook, skin-side down, on heated oiled barbecue (grill plate or grill) for about 3 minutes or until browned. Turn fish, cook until browned and rare in the centre.

Serve fish on potato mixture, topped with horseradish crme fraiche.

Not suitable to freeze. Potatoes suitable to microwave.

Photography by Brett Stevens.