Dice the vegetables and add to a pan with a tablespoon of olive oil. Cook over a medium heat until the vegetables are turning golden. Add a tablespoon of tomato puree and some freshly chopped basil. Remove from the heat but keep warm.
Add the goat's cheese and cream to a saucepan. Cook over a low heat until the cheese is melted. Pass the mixture through a sieve. Put aside but keep hot.
Dust the trout fillets with flour seasoned with salt/pepper and pan fry with olive oil and butter. Turn the fillets half way through, allowing 3-4 minutes per side.
Assemble on warm plates. The trout looks superb laid on a bed of ratatouille
– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water
– Repeat this process for the French beans and then for the peas
– Drain the vegetables and combine with the rest of the ingredients in a large bowl. Stir gently and season