Grilled sea trout with raw pea salsa
By Tom Kerridge
Contains pork – recipe is for non-Muslims only
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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Prep:15 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 941
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fat 80g
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saturates 34g
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carbs 15g
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sugars 5g
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fibre 3g
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protein 39g
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salt 1.8g
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
Method
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.
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.
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.
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.
