This easy pan-roasted trout recipe is served with sauce vierge and grilled courgette ribbons for a quick and simple starter that packs a real flavour punch. Chef Daniel Galmiche shares valuable tips on cooking your fish to perfection in this recipe, including a nifty trick using greaseproof paper. Serve with a simple side dish to serve as a main course, or keep it as it is for a beautiful starter.
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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
2 courgettes, large, cut into ribbons
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
Carefully turn the fillets to cook on all sides – if you notice dots of white protein appearing on the fish, it is almost overcooked
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
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
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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