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1
In a bowl combine currants and vinegar and leave to soak after they've soaked for 10 minutes add the olive oil, chilli flakes and pinch of salt and stir.
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2
Cut trout portions into 1cm thin slices and lightly coat with some plain flour.
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3
Add carrots to a large frypan on high heat with a drizzle of olive oil. Add 30ml of water and toss carrots in the pan and keep on heat until the water has completely evaporated. Repeat 3 times then move the carrots over to the side of the pan and place the salmon pieces in the pan with a little more olive oil. Cook 2 minutes each side.
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4
To serve plate the trout pieces and carrots and spoon over the currant dressing.
