Step 1 Briefly blanch the leaves in boiling water then refresh in iced water, drain well.

Step 2 Place them in a food blender with the mustard, capers, anchovies and a good turn of pepper.

Step 3 Blend together and slowly trickle in the rapeseed oil until you have a smooth emulsified sauce.

Step 4 This will keep in the refrigerator for up to a week.

Step 5 Wrap each fillet in a slice of cured ham.

Step 6 Heat a heavy-bottomed frying pan until barely smoking and add a drizzle of rapeseed oil.

Step 7 Carefully push down the fillet of trout into the pan and hold for a few seconds.

Step 8 Reduce the heat a little and cook on that side until crispy and golden.

Step 9 Turn the fillet over and then turn off the heat and allow to finish cooking gently for a minute or two.

Step 10 Serve with the salsa verde a few new potatoes & a fresh green salad for a lovely spring lunch.