Tender broad beans add fresh flavour and brilliant colour to winter meals.

Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• 4 (about 800g) desiree potatoes, peeled, quartered

• 1 cups (150g) broad beans, thawed, peeled

• 100g creamy feta, crumbled

• 1/2 cup (125g) sour cream

• 2 teaspoons cumin seeds

• 2 teaspoons coriander seeds, crushed

• 1 teaspoon coarsely ground black pepper

• 4 (about 800g) ocean trout fillets

• 2 teaspoons olive oil

• Lemon wedges, to serve

Method

• Step 1

  Place potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until tender. Add broad beans and cook for a further 1 minute or until heated through. Remove from heat and drain. Return to pan and use a potato masher to mash until almost smooth. Add feta and sour cream and stir to combine. Season with salt and pepper.

• Step 2

  Meanwhile, place cumin, coriander and pepper in a mortar and pound with a pestle until lightly crushed. Season with salt. Sprinkle evenly over the ocean trout.

• Step 3

  Heat oil in a large frying pan over high heat. Add trout and cook for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

• Step 4

  Spoon the mash among serving plates. Top with fish. Serve immediately with lemon wedges, if desired.