Preparation:

• For the parsley potatoes, put the potatoes in a saucepan with the water and salt and simmer on a low heat for about 20 minutes until tender when tested with a knife.
• Drain the potatoes, return them to the pan, add the butter and let it melt over the warm potatoes. Stir in the parsley. Season and set aside until ready to serve (or chill in the fridge).
• Preheat the grill to medium, or prepare the barbecue for cooking (it is ready when the coals have a thin layer of white ash). Alternatively, you can cook the fish on a hot grill pan over high heat.
• Brush the trout steaks with sunflower oil.
• Grill the trout steaks for about 3 minutes on each side, turning carefully with a spatula. Season with sea salt and black pepper before serving.
• For the lemon sauce, melt the butter in a saucepan over medium heat then add the flour, stirring to ensure there are no lumps.
• Whisk in the the cream, stir in with a whisk and bring to the boil until the sauce thickens. Stir in the lemon juice and season with sea salt and pepper.
• Serve the trout steaks with the potatoes on the side and the lemon sauce poured over.

Tip:

For extra-crispy skin, lightly dust the trout steaks in flour before cooking.