Steps
- Use a zester to remove the rind from the lemon. Alternatively, peel the rind with a vegetable peeler, then remove the white pith with a small, sharp knife and cut the rind into very thin strips. Juice the lemon.
- Melt the butter in a large frying pan over medium heat. Add the potatoes and cook, turning occasionally, for 2-3 minutes or until lightly browned. Add the leek and garlic, cooking and stirring for 2 minutes until the leek softens. Pour in the wine and bring to a boil, then cook for 2 minutes or until the wine reduces by half. Add the chicken stock, bring to a boil, then reduce the heat to low and cook for 5 minutes until the potatoes are tender. Stir in the peas and lettuce, cooking for 2 minutes until the peas are tender and the lettuce wilts. Add the lemon zest, 1 tablespoon of lemon juice, and half of the tarragon. Taste and season with salt and pepper.
- In another pan, heat a large frying pan over high heat. Season the trout portions with salt and pepper and drizzle with a little olive oil, then sprinkle with the remaining tarragon. Cook for 2-3 minutes on each side for medium or until cooked to your liking. Remove from heat and transfer to a plate, covering with foil to rest for 3 minutes.
- Spoon the pea and lettuce mixture into serving bowls and top with the trout. Serve immediately.