First make the dressing. Heat 1 tbsp
of the olive oil in a small saucepan. Add
the capers and the onion and cook for
3 mins until softened. Splash in the red
wine vinegar and bubble down, then
remove the pan from the heat. Add
the rest of the oil and the tarragon, then
leave to infuse.
For the fricassée, heat the oil in a sauté
pan, add the chorizo and fry for 2 mins
until it starts to crisp and render out
red oil. Throw the potatoes and paprika
in the pan and cook for 5 mins, tossing
occasionally, until they start to brown on the edges.
Pour in the chicken stock, turn up the
heat and boil the stock for 8-10 mins until
it has nearly all evaporated and the
potatoes are tender. Stir the peas into
the potatoes and cook for 2 mins more
until heated through, then set aside.
Using a sharp knife, score the skin
of the trout fillet at close intervals,
then season generously with sea salt
and black pepper.
Heat the butter in a non-stick frying
pan. When it starts to sizzle, carefully
lay the fish in the pan, skin-side down.
Gently fry for about 8 mins until the
skin is crisp and golden and most of
the flesh has changed colour with
just the top still raw.
Carefully turn the fish fillets over, then
squeeze over the juice from one half of
the lemon. Cook for 1 min more, basting
fish with the lemony pan juices. Turn off
the heat and leave the fish in the pan. You
are now ready to plate up – you can serve
the other lemon half on the side if you like.
Spoon a pile of the fricassée
into the centre of each plate. Place another spoonful of
the mixture on top to create
a small heap. Gently sit the fish fillet
on top, skin-side up. Spoon the caper dressing
around the outside of the
plate and serve.