Ingredients

Step by step

1. Boil the broad beans in unsalted water for 5 minutes, drain, then tip into a bowl of iced water. Once the beans are cool enough to handle, squeeze them from their outer shells to reveal the vivid green insides.
2. Heat a large heavy-based frying pan over a medium heat. Add half the oil then 2 of the trout fillets, skin-side down. Cook over a moderate heat for 2 minutes, the fillets should look a little golden around the edges. Turn them over and cook for 1-2 minutes until just cooked through. Put on a plate and keep warm, then repeat with the other fillets.
3. Tip the wine into the hot pan and cook for 2 minutes, to reduce by half, stirring to deglaze. Add the cream, beans and courgettes. Simmer until the sauce reduces and thickens. Add 2 tablespoons dill, then season and add lemon juice to taste.
4. Divide the sauce and vegetables between 4 plates and arrange the trout on top, skin- side up, and scattered with the reserved dill. Serve with baby new potatoes.