Prep: 30 mins
Cook: 40 mins
Skill level: Moderately easyServings
Sea trout incorporates a subtle flavour that goes well with robust ingredients like smoky chorizo. See Chef Gordon Ramsay do it.
2 fillets of sea trout about 150g each (or use salmon)
1 lemon, halved
For the fricassee
1 tbsp organic olive oil
100g cured chorizo, about 1 small sausage, diced
350g waxy potatoes, for example Charlotte, peeled and cut into small cubes
large pinch sweet smoked paprika
125ml fresh chicken stock
150g cooked peas
For the warm caper dressing
3 tbsp essential olive oil
2 tbsp small capers, drained
1 red onion, finely chopped
1 tbsp red vinegar
small bunch tarragon, chopped
1. First have the dressing. Heat 1 tbsp with the olive oil in a tiny saucepan. Add the capers as well as the onion and cook for 3 mins until softened. Splash in the burgandy or merlot wine vinegar and bubble down, then eliminate the pan in the heat. Add the rest in the oil plus the tarragon, then leave to infuse.
2. For the fricassée, heat the oil in the sauté pan, add the chorizo and fry for two main mins until it sets out to crisp and render out red oil. Throw the potatoes and paprika inside the pan and cook for 5 mins, tossing occasionally, until linked with emotions . brown for the edges.
3. Pour inside the chicken stock, yield the heat and boil the stock for 8-10 mins until it offers nearly all evaporated and also the potatoes are tender. Stir the peas in to the potatoes and cook for just two mins more until heated through, then reserve.
4. Using a pointy knife, score the skin from the trout fillet at close intervals, then season generously with sea salt and black pepper.
5. Heat the butter inside a non-stick frying pan. When it begins to sizzle, carefully lay the fish inside pan, skin-side down. Gently fry approximately 8 mins until skin is crisp and golden and most from the flesh has evolved colour with just the superior still raw.
6. Carefully turn the fish fillets over, then squeeze above the juice from half in the lemon. Cook for 1 min more, basting fish with all the lemony pan juices. Turn off the high temperature and leave the fish from the pan. You are now wanting to plate up – you’ll be able to serve the opposite lemon half around the side if you’d prefer.
7. Spoon a pile from the fricassée in to the centre of each one plate. Place another spoonful from the mixture number one to create a small heap. Gently sit the fish fillet at the top, skin-side up. Spoon the caper dressing about the outside from the plate and serve.