date:Aug 20, 2014
a vegetable peeler, then place in a bowl of iced water and set aside.
Step 2
Mix the mustard with the lemon juice, a pinch of salt and pepper and top up with oil so it triples in volume. Set aside.
Step 3
Season the trout well, sprinkle over the paprika and rub with a little oil. Place a large frypan over high heat and add the fish, skin-side down. Cook for 3-4 minutes until golden and crisp, then flip and cook for 1 minute or until just cooked but still pink in the centre. Transfer the trout t