Ocean trout with sparkling wine beurre blanc

Cook the potato in a large saucepan of salted boiling water for 8 minutes or until tender. Drain. Refresh under cold running water. Drain well. Place in a large bowl with the witlof, dill and oil, and gently toss until combined. Taste and season with salt and pepper. Set aside until required.

Place the wine in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until reduced by two-thirds. Season with salt and pepper. Remove from heat and set aside for 2 minutes to cool.

Place the sparkling wine over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been incorporated. Continue until all the butter is incorporated. Remove from heat.

Meanwhile, heat the extra butter in a large non-stick frying pan over medium-high heat until foaming. Add the trout, skin-side down, and cook for 2-3 minutes or until crisp. Turn and cook for a further 2-3 minutes for medium-rare or until cooked to your liking. Remove from heat.

Divide the trout among serving plates. Drizzle with the sparkling wine beurre blanc and serve immediately with potato and witlof.