Place the peas on a perforated tray and 40gm of butter in a heat-proof mixing bowl, cover the bowl with cling film tightly Place the peas and butter into a pre-heated oven steam setting 100 degrees for 7 mins
Once cooked remove the peas and butter and set aside, place the trout on a sheet of baking paper and season both sides with salt and place into the oven steam setting 52 degrees for 20 mins
Pour the peas into a jug add a few sprigs of dill, seasoning and pour in the butter, blitz briefly with the stick blender and set aside
2 mins before the timer goes off heat a medium frypan over medium heat. Once cooked remove the fish and cover the crushed peas with cling film and return to the oven to warm
Pour a generous splash of EVOO into the pan and pan fry the fish skin side down over medium heat for 2-3 mins until crisp Remove from the heat and turn the fish over, add the remaining 10gm of butter and baste the skin briefly
To serve place a mound of the crushed peas into the middle of a bowl and place the ocean trout on top skin side up, garnish with a few sprigs of dill and a drizzle of extra virgin olive oil