Step 1

Whisk the anchovies, mustard and salsa verde together, then add the creme fraiche and lemon juice. Season.

Step 2

Boil the potatoes with 1 tsp salt for 10-12 minutes, or until just tender. Drain, return to the pan, then add the butter. Season, cover and keep warm while you cook the fish.

Step 3

Pat the trout with kitchen towel and rub with oil and salt. Lay it skin-side down in a smoking hot pan, then immediately turn the heat down to medium. Don’t move the fish until the flesh is turning opaque; four to five minutes. Flip and cook for four minutes or so.

Step 4

Serve the fish and potatoes with the green goddess spooned over.