This trout and peas dish comes out of the part of my brain that activates when I'm sleep deprived. Therefore, there won't be a recipe because my recall on this dish.... isn't great. But I remember it being delicious, and maybe it could serve as a bit of food inspiration for you. Basically, it was snowing outside. I could have walked to the shops to get more but... no. This is what I had. Peas in the freezer, trout in the fridge, a fennel bulb slowly going limp in the corner thinking it may never be used, sweet potatoes biding their time in a dark place and grapes. I had to make something work.

So the peas got a blanching, bringing them back to life from the freezer, and blended with cream cheese, white pepper and a nudge of lemon to make it sparkle. The trout is so good on its own, I scored the skin and gave it a simple fry in olive oil to get crispy skin. The fennel, I salted that liberally and let it complete the wilting process. It then got a rinsing, a straining and then mixed with lemon, orange juice, grapes and olive oil, plus a little bit of grated raw garlic.

The sweet potato, was easy - peeled cut into round. I fried the top and bottom, then added a dill and garlic stock with the fennel cores and slowly cooked them until tender and delicious. Served it up as you see in the video and enjoyed. I promptly went to sleep after being awake for 36 hours (night shifts are truly awful) and then forgot I even made it. But here it is, resurrected.

As for anyone who may be curious about what I keep in my fridge, at this moment I also have zebra and camel in there, so it's a bit of a lucky dip.

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