Pan-roasted Fjord Trout with courgettes and sauce vierge
by Daniel Galmiche

Ingredients

Fish & Shellfish

  • 4 trout fillets, each weighing 140g

Oils & Vinegars

  • olive oil
  • olive oil
  • 4 tbsp of extra virgin olive oil
  • 1 tbsp of balsamic vinegar, good-quality

Store Cupboard

  • sea salt
  • salt
  • pepper
  • salt
  • pepper

Fruit & Vegetables

  • 2 courgettes, large, cut into ribbons
  • 1 shallot, diced
  • 1 tomato, deseeded, skinned and diced
  • 1/2 lime, juiced

Salad & Fresh Herbs

  • 1 handful of flat-leaf parsley, or coriander, finely chopped