Name: Grilled sea trout with raw pea salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 x 150g sea trout portions, skin on; 20g seasoned flour; 50g room-temperature butter; 25g lard or rapeseed oil; 50g streaky bacon diced; 3 tbsp rapeseed oil; 1 tsp capers drained and rinsed; zest ½ lemon plus 1 tsp juice; 1 green chilli (deseeded if you don't like it too hot), diced; ½ tsp clear honey; 100g podded peas; 1 tbsp chopped dill; 80g good-quality crème fraîche whipped

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Grilled sea trout with raw pea salsa

Grilled sea trout with raw pea salsa

Tom Kerridge

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 5 out of 5.1 ratingRate

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This recipe uses young, sweet peas, fresh trout and crispy bacon to make an easy yet stylish fish supper - an everyday meal or a dinner party dish

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Ingredients

Nutrition

Units:

MetricUS

2 x 150g sea trout

portions, skin on
20g seasoned flour
50g room-temperature butter

For the raw pea salsa

25g lard

or rapeseed oil
50g streaky bacon

diced
3 tbsp rapeseed oil
1 tsp capers

drained and rinsed
zest ½ lemon

plus 1 tsp juice
1 green chilli

(deseeded if you don't like it too hot), diced
½ tsp clear honey
100g podded peas
1 tbsp chopped dill
80g good-quality crème fraîche

whipped

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Nutrition: per serving

kcal941
fat80g
saturates34g
carbs15g
sugars5g
fibre3g
protein39g
salt1.8g

Method

step 1

Place the trout, skin-side down, into the flour. Using your hands, cover each fillet in a good layer of butter. Transfer to a baking tray, skin-side up, then set aside.
step 2

To make the salsa, melt the lard or warm the oil in a frying pan over a low heat. Gently fry the bacon until crispy – about 15 mins. Lift it out with a slotted spoon and leave to drain on kitchen paper. Add the oil, capers, lemon zest and juice, chilli and honey to the bacon fat left in the pan. Warm gently for 2-3 mins to infuse all of the flavours.
step 3

Heat the grill to medium-high, about 200C. Put the fish under for about 8-10 mins, basting every 2 mins. Once cooked and the skin is crispy, remove it and leave to rest for a few mins.
step 4

In a pestle and mortar, gently crush the peas, then add them to the warm dressing, along with the dill. Stir to combine, add a pinch of salt, then put your fish on a serving plate. Spoon over the salsa, sprinkle the bacon bits on top and serve with a little whipped crème fraîche.

Recipe from Good Food magazine, May 2016

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