Tommy Banks' sea trout recipe with courgettes
- Preparation and cooking time
- Total time
- plus pickling
- Serves 4
- 50g sea salt
- 300g sea trout, skinned and cut into 2 portions
- oli, for frying
- 25g unsalted butter
- 1 little gem lettuce, shredded
- 1 tbsp chervil or tarragon, chopped
- 4 tbsp soured cream, mixed with 1 tbsp ice-cold water
- 1 cucumber, peeled, seeded and roughly diced
- 1 tsp sea salt
- 25g caster sugar
- 25ml white wine
- 25ml white wine vinegar
- 50ml olive oil
- 750g courgettes, quartered lengthways, seeds removed and finely sliced
- 100ml chicken stock
- 15g marjoram or oregano
- 50g spinach
- 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.