Garlic & lemon thyme poached potatoes
Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat
Grilled sea trout with raw pea salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 x 150g sea troutportions, skin on
- 20g seasoned flour
- 50g room-temperature butter
For the raw pea salsa
- 25g lardor rapeseed oil
- 50g streaky bacondiced
- 3 tbsp rapeseed oil
- 1 tsp capersdrained and rinsed
- zest ½ lemonplus 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 fraîchewhipped
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.
