Fillet of Sea Trout with Crushed Peas and Girolles

• 4 sea trout fillets (with skin), each about 150 g
• salt and freshly ground black pepper
• 1

First prepare the crushed peas. Cook the peas in boiling salted water with the sugar until almost tender, then drain. Melt half the butter in a pan and gently cook the shallot for a few minutes until softened. Add the peas and stock, season and simmer over a medium heat for 3-4 minutes until most of the stock has evaporated. Tip into a food processor and whiz briefly to a coarse purée, then ret