Crispy Skin Ocean Trout with Corn Mash



  • 4 portion of ocean trout  

  • 1 tin corn kernels  

  • 1 corn on the cob  

  • ¼ bunch spring onion  

  • 3 washed potatoes  

  • 1 punnet green beans  

  • ¼ red cabbage  

  • 1 Tbsp red wine vinegar  

  • 1 raw sugar  



  1. Wash, peel and cut the potatoes into quarters.  

  2. Place potatoes in a pot of salted water and bring to the boil, then turn down to a simmer. Cook for approx. 15 mins until potatoes are really soft. Drain and set aside. Meanwhile, drain the tinned corn and blend using a stick blender. In the same pot that you cooked the potatoes, place the corn and mash together with the potato. Season with salt and pepper, and set aside. 

  3. Remove the tops of the green beans and cook in salted boiling water for 3 minutes, refresh in cold water, and set aside. 

  4. Finely slice the cabbage, place in a bowl together with the vinegar and sugar and set aside.

  5. Pat dry the ocean trout, and in a hot fry pan on high heat, place the ocean trout flesh side first in to the pan. Sear for 3 mins. Carefully turn skin side down & cook for a further 3 mins until golden & crispy. Remove from pan and let rest. 

  6. Serve your trout on a bed of corn mash. Sprinkle over your pickled cabbage and green beans.