2 tablespoons of finely chopped Indian lime pickle
1 large red chilli, de-seeded and finely chopped
2 tablespoons finely chopped coriander
100g butter, softened
Prep: 15 mins | Cooking: 5 mins (plus 25–30 mins for potatoes) | Serves 4
Put the lime pickle, chilli, coriander and butter into a small bowl and stir to combine. Put a square piece of aluminium foil on a clean board and cover with a square of baking paper. Spoon the butter in a line into the centre of the square and then roll it up to form a cylinder of butter. Chill in the refrigerator until ready to use.
Heat a large frying pan or grill plate over a high heat.
Brush the trout fillets with olive oil and season with sea-salt. Grill the trout fillets on one side for 2 minutes then turn the fillets over and cook for a further 2–3 minutes. Remove to a warm plate and allow to rest for 2 minutes.
Transfer the fillets to serving plates and top with thin slices of the flavoured butter. Serve with snow pea leaves or a green salad and boiled new potatoes.