Grilled sea trout with raw pea salsa

Grilled sea trout with raw pea salsa

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Prep: 15 mins Cook: 25 mins

Easy

Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal941
  • fat80g
  • saturates34g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein39g
  • salt1.8g
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Ingredients

  • 2 x 150g sea trout portions, skin on
  • 20g seasoned flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 50g room-temperature butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the raw pea salsa

  • 25g lard or rapeseed oil
  • 50g streaky bacon, diced
  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp capers, drained and rinsed
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • zest ½ lemon, plus 1 tsp juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 green chilli (deseeded if you don't like it too hot), diced
  • ½ tsp clear honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 100g podded peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tbsp chopped dill
  • 80g good-quality crème fraîche, whipped

Method

  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.

  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.

  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.

  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.

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