Olive oil-poached trout and broccoli with chickpea pancakes


Share recipe








Combine the salt and sugar, then sprinkle it over the trout fillets. Set aside for 30 minutes in the fridge, then rinse with water and pat dry thoroughly
  • 50g of salt
  • 50g of sugar
  • 4 trout fillets, weighing approx. 80-100g each (Steve likes to use chalk stream trout)
Pour the oil into a large saucepan and heat to 60°C. Submerge the fish into it, cover and remove from the heat. Allow the fish to cook in the residual heat for 8-10 minutes, then pour out 150ml of the oil and set aside. The fish can sit in the oil until ready to plate
For the mayonnaise, whisk together the egg yolk, vinegar, mustard and salt until fully combined, then gradually drizzle in the reserved 150ml of poaching oil and 100ml of fresh oil, whilst whisking constantly. Once the mixture has emulsified and you have a thick mayonnaise, taste for seasoning, cover and set aside
For the broccoli, place a frying pan over a medium heat and add the olive oil. Cook the broccoli florets with a pinch of salt until lightly coloured, then add enough water to cover the broccoli two-thirds of the way up. Turn the heat up to high and cook until all the water has evaporated
While the broccoli cooks, mix all the ingredients for the pancakes together to create a smooth batter. Heat a non-stick frying pan over a high heat, then add a drizzle of olive oil and wipe it all over the pan with kitchen paper, to create a fine layer. Pour in some of the batter and swirl the pan so it covers the whole base, then cook for a few minutes until set and golden brown on the bottom (a little charring is good). Flip it over and colour on the other side, then remove from the pan. Repeat this until you have 4 large pancakes
To serve, place some of the basil leaves over the broccoli and allow to wilt slightly in the pan. Place the mayonnaise, flaked trout and broccoli florets over each pancake and finish with some fresh basil leaves
Share recipe