Grayling with cobnuts, horseradish and watercress

Bring a wide pan of salted water up to simmering point. Place the grayling gently in the water to poach for around 4 minutes, then turn and cook for a further 4 minutes on the other side.

Meanwhile, heat a frying pan and throw the nuts in to toast a little. Add the butter then grate in some lemon zest and season with salt and pepper. Allow the butter to turn a nice golden brown, stirring occasionally.

Put the watercress in a bowl. Add a little salt then the olive oil and juice of the lemon half and toss well. Put the watercress on serving plates.

Grate the horseradish directly into the butter sauce and stir.

When the grayling is cooked, remove it from the pan and peel back the skin. Using two forks, carefully remove the fish from the bones and place on top of the watercress. Spoon over the buttery, nutty sauce and serve.