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Pan-fried sea trout, peas & chorizo fricasse
- 2 fillets of sea trout about 150g each (or use salmon)
- 25g butter
- 1 lemon , halved
- 1 tbsp olive oil
- 100g cured chorizo , about 1 small sausage, diced
- 350g waxy potatoes , such as Charlotte, peeled and cut into small cubes
- large pinch sweet smoked paprika
- 125ml fresh chicken stock
- 150g cooked peas
- 3 tbsp olive oil
- 2 tbsp small capers , drained
- 1 red onion , finely chopped
- 1 tbsp red wine vinegar
- small bunch tarragon , chopped
Directions:View on BBC Good Food
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