The BBC Good Food logo
Grilled sea trout with raw pea salsa

Grilled sea trout with raw pea salsa

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal941
fat80g
saturates34g
carbs15g
sugars5g
fibre3g
protein39g
salt1.8g
Advertisement

Ingredients

For the raw pea salsa

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.

Goes well with

Recipe from Good Food magazine, May 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content