Method
1. Score the skin of the sea trout, season liberally and leave to rest for 10 minutes.
2. Shred the savoy cabbage. Heat a saucepan over a medium heat with a little oil. Add the butter and cabbage, sweat gently for 2 minutes until the cabbage softens. Add 2 tbs. water, cover with a tight fitting lid and simmer gently for 5 minutes until the cabbage is tender. Add the double cream, bring to the boil. Remove from heat and keep warm.

For The Butter Sauce.
3. In a small saucepan combine the chopped shallot, white wine vinegar and white wine. Reduce over a high heat until almost dry. Remove pan from the heat, add the double cream and bring to the boil.
4. Reduce the heat to low and start whisking in the cold butter piece by piece until you have a smooth and velvety sauce. Remove from heat and keep warm.

To Cook the Fish.
5. Heat a non-stick pan; add a little oil until hot. Place the trout skin side down and cook over a medium to high heat until the skin starts to turn crispy around the edges.
6. Turn the trout over and add a knob of butter and baste the fish with the foaming butter for 1 minute.
7. Remove the trout from the pan onto a piece of kitchen paper to drain. The fish should still be rare in the middle.

8. Place a spoonful of cabbage onto a warmed serving plate. Add the chopped chervil to the butter sauce and spoon around the cabbage.
9. Place the trout on top of the cabbage and serve immediately.