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Pan-roasted Fjord Trout with courgettes and sauce vierge

Pan-roasted Fjord Trout with courgettes and sauce vierge

PT30M

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1
To begin, prepare the grilled courgettes. Heat a chargrill pan over a high heat and toss the courgette ribbons in oil and seasoning. Once the pan is very hot, add the ribbons and cook until they have nice char lines on the underside. Turn over and cook for a minute or so more until cooked through. Set aside in a warm place
  • olive oil
  • 2 courgettes, large, cut into ribbons
  • salt
  • pepper
2
To pan-roast the trout, place a sheet of greaseproof paper in a pan and add a drop of oil. Once hot, season the trout with salt and add to the pan, skin-side down. Place another sheet of greaseproof paper on top and place another pan on top of the fish – the pressure will ensure the skin is nice and crispy and that the fish is evenly cooked
  • 4 trout fillets, each weighing 140g
  • olive oil
  • sea salt
3
Carefully turn the fillets to cook on all sides – if you notice dots of white protein appearing on the fish, it is almost overcooked
4
Allow the fillets to rest for a few minutes while you make the sauce vierge. Simple combine all of the ingredients in a bowl and mix well to combine everything
  • pepper
  • 4 tbsp of extra virgin olive oil
  • 1 shallot, diced
  • 1 tomato, deseeded, skinned and diced
  • 1 tbsp of balsamic vinegar, good-quality
  • 1/2 lime, juiced
  • 1 handful of flat-leaf parsley, or coriander, finely chopped
  • salt
5
To serve, place the trout fillets on warm plates with a mound of the courgettes and a drizzle of sauce vierge

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Ingredients

Metric

Imperial

Pan-roasted Fjord Trout

Grilled courgettes

Sauce vierge

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