GRILLED SEA TROUT WITH RAW PEA SALSA

Grilled sea trout with raw pea salsa image

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

Provided by Tom Kerridge

Time 40m

Number Of Ingredients 13

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Ingredients

2 x 150g sea trout portions, skin on
20g seasoned flour
50g room-temperature butter
25g lard or rapeseed oil
50g streaky bacon , diced
3 tbsp rapeseed oil
1 tsp capers , drained and rinsed
zest ½ lemon , plus 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 fraîche , whipped

Steps:

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.

Nutrition Facts : Calories 941 calories, Fat 80 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium