- 2 x 150g sea trout portions, skin on
- 20g seasoned flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 50g room-temperature butter
Butter is a dairy product made from separating whole milk or cream into fat and…
For the raw pea salsa
- 25g lard or rapeseed oil
- 50g streaky bacon, diced
- 3 tbsp 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 are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- zest ½ lemon, plus 1 tsp juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 green chilli (deseeded if you don't like it too hot), diced
- ½ tsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 100g podded peas
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
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.