Seared sea trout with maple mustard mayonnaise

The Federation of Quebec Maple Syrup Producers (FPAQ)

Seared sea trout with maple mustard mayonnaise

Seared sea trout with Jersey Royal potatoes, asparagus and maple mustard mayonnaise.

Serving: 4 portions


  • 4 sea trout fillets (160-200g)
  • 25g butter
  • 500g Jersey Royals potatoes
  • 100g baby watercress
  • 100g English asparagus
  • 2 tbsp rapeseed oil
  • Salt and freshly ground pepper


Cook Jersey potatoes in boiling salted water for 12 – 15 minutes until just cooked. Blanch asparagus for 1 and a half minutes. Drain and set aside. Heat oil in heavy-based frying pan. Season fish, then cook for 3 – 4 minutes on each side according to thickness. Add butter as you turn the fish.
To serve dress Jersey potatoes, asparagus and baby watercress on serving plate. Place sea trout on top and serve with maple mustard mayonnaise (see separate recipe -

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you