Vegetarian recipe ideas
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Toss the cucumber with the salt and put into a sieve for 20 minutes. Add the sugar, wine and vinegar to a pan, bring to the boil and allow to cool completely.
Rinse the cucumber under cold running water, put into the cool pickling liquid and chill until needed.
Sprinkle the sea salt over the trout portions and chill for 20 minutes. Rinse under cold running water and pat dry.
For the courgette soup, heat the oil in a large pan over a high heat and add the sliced courgettes. Cook for 5-10 minutes, stirring constantly, until they stop giving off as much steam.
Add the chicken stock and cook until nearly evaporated. Add the marjoram and spinach and cook for a final minute.
Transfer to a blender or food processor and whizz to a purée. Keep warm.
Heat a tbsp of oil in a frying pan over a medium-high heat. Add the trout, skinned-side down and cook for 3 minutes.
Turn each fillet and add the butter. Cook for 1 minute and remove to a plate to rest for a few minutes. Flake into large pieces.
Put the shredded lettuce and butter in a pan and cook for 1 minute, adding 1 tbsp of water. Add the chervil and remove from the heat.
Divide the soup between 4 bowls, top with the trout, soured cream, lettuce and drained, pickled cucumber.