Tommy Banks' sea trout recipe with courgettes

Method

• step 1

  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.

• step 2

  Rinse the cucumber under cold running water, put into the cool pickling liquid and chill until needed.

• step 3

  Sprinkle the sea salt over the trout portions and chill for 20 minutes. Rinse under cold running water and pat dry.

• step 4

  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.

• step 5

  Add the chicken stock and cook until nearly evaporated. Add the marjoram and spinach and cook for a final minute.

• step 6

  Transfer to a blender or food processor and whizz to a purée. Keep warm.

• step 7

  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.

• step 8

  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.

• step 9

  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.

• step 10

  Divide the soup between 4 bowls, top with the trout, soured cream, lettuce and drained, pickled cucumber.