Recipe: (Serves 4) 

For the wild garlic butter: 

1 Large handful (about 80-100g) wild garlic, washed and roughly chopped 

250g Butter, softened 

Salt to taste 

For the aioli: 

1 Egg yolk 

1 tbsp Dijon mustard 

1/2 Garlic clove, grated 

1/2 tbsp White wine vinegar 

75ml Extra virgin olive oil 

75ml Vegetable oil 

Juice 1/2 lemon 

1 tbsp Light Olive Oil 

4 Trout or salmon fillets 

80g watercress 

 Method:

1. To make the wild garlic butter, blitz the wild garlic, softened butter and salt in a food processor until well incorporated. You can add other herbs if you’d like here. Season with salt. Spoon into a pile on a sheet of greaseproof paper and gently roll into a sausage shape. Use a bench scraper to tighten and twist the ends of the paper to close. Keep in the fridge for up to 2 weeks or freeze into discs for easy use for up to 3 months. 

1. Wash the jersey royals well and add to a large pot. Cover with cold water and generously season with salt. Bring to a simmer and cook for 10-15 minutes or until just tender. 

1. To make the aioli, whisk the egg yolk, grated garlic, vinegar and mustard together in a bowl then slowly pour in the olive oil, while constantly whisking, followed by the vegetable oil until thickened. Season with salt and lots of lemon juice to taste. 

1. Set a frying pan over a medium heat and, once hot, add the oil. Season the trout on both sides with salt then place skin-side down in the hot oil. Cook until golden brown and crisp, about 4 minutes, then flip and cook for a further 3 minutes. 

1. Drain the potatoes and coat in a generously in wild garlic butter. Plate up alongside the trout, aioli and watercress dressed with lemon and olive oil.