Boil 150g new potatoes in water for 12 minutes until soft.
Drain potatoes and crush with 30g butter, 2 tbsp cream, chives, chilli flakes, and herbs.
Mix turmeric, paprika, 2 tsp butter, and seasoning in a bowl.
Spread the spice mixture onto both sides of the 150g trout fillet.
Fry the trout in olive oil for 4 minutes on each side until cooked.
Stir-fry carrots and leeks in oil in a wok for 4 minutes.
Add 75g mangetout, cover, and steam for 3 minutes.
Stir in soy sauce, sesame seeds, and honey to coat the vegetables.
Serve trout over potatoes with vegetables and lime halves.