4 Little Gem lettuces, cores removed, leaves separated and shredded
4 medium carrots, peeled, cut into batons
4 tbsp horseradish cream
400ml/14fl oz chicken stock
salt and freshly ground black pepper
1 tbsp olive oil
300g/11oz cold butter, cut into cubes
200g/7oz smoked streaky bacon, cut into lardons
4 x 150g/5oz wild sea trout fillets, skin scored with a sharp knife
400g/14oz shelled fresh peas