Enjoy a taste of the sea and some fresh summer flavours with this dish, perfect for an everyday meal or a dinner party.
Ingredients:
2x 150g sea trout with the skin on
20g flour
50g butter
25g rapeseed oil
50g streaky bacon
1 tsp capers
Zest ½ lemon and 1tsp juice
1 green chilli
½ tsp clear honey
100g peas
1 tbsp dill
80g crème fraiche
Speak to one of the region’s fishmongers about your sea trout for the best advice on cuts and preparation.
You can grab your bacon from here and the rest of your ingredients from one of our other producers here.
Method:
Start by placing the trout, skin down in the flour, using your hands, cover each trout in a layer of butter and then put on a baking tray, skin side up then set aside.
Next, make the salsa. Warm the oil in a frying pan over a low heat and once hot, add the bacon and fry until crispy. Lift out and leave to drain and then add the capers, lemon zest and juice, chilli and honey to the fat left in the pan and heat for a few minutes.
Turn on the grill to around 200 degrees.
Once warm, put the fish under for around 10 mins, once cooked and the skin is crispy, remove and leave to the side.
Using a pestle and mortar, gently crus the peas and then add them to the warm dressing along with the dill. Stir to combine, add a pinch of salt and then place the fish on the plate you’re planning to serve it on. Spoon over the salsa, sprinkle the top with bacon and then whip the crème fraiche and add to the top.
