Starter Light Bites

Succulent Sea Trout with Raspberries and Courgette

This sea trout recipe makes the most of our fresh seasonal berries with a tangy raspberry vinaigrette. The sea trout fillets are lightly steamed in a shallot and fennel broth, making them tender and fragrant

10 minutes prep, 30 minutes cook

Serves 4

Ingredients

For the raspberry vinegar

250g Raspberries

250g Champagne vinegar

For the trout

4 Fillets of Sea Trout weighing 150g each

500ml white wine

500ml water

50ml white wine vinegar

1 head of fennel, sliced fine

1 shallot, sliced fine

2 cloves garlic, crushed

Leaves from one head of celery

A handful of parsley stalks

Method

Make the raspberry vinegar. Halve the raspberries and put them in a small saucepan. Pour the vinegar over, and gently warm over a low heat to a gentle simmer, and leave for a few minutes until the raspberries start to break down. Strain through a sieve, pressing the juice from the raspberries as you do so.

In a deep oven tray, arrange the vegetables, and pour over the liquid. Put in a 180 degree oven for ten minutes, until the liquid is starting to gently steam. Remove the tray from the oven, and lower the temperature to 140 degrees.

Put a wire rack over the broth, and the fish on the rack. The rack should be tall enough not to touch the liquid. Cover the tray in a layer of tinfoil, and put back in the oven, for 20 minutes. The fish should gently steam in this time. Check it by gently pinching it. If it feels fleshy but resistant, it is cooked. allow it to gently cool in its steam bath.

Slice courgettes using a mandolin and arrange over each plate. Break the cold fish down into chunks and arrange around the plate. Garnish with thinly sliced shallots.

Mix 100ml of raspberry vinegar with 100ml of Extra virgin olive oil, and a pinch of salt and a crack of black pepper. Whisk together, and gently fold in 100g of shelled baby peas, and 100g of halved raspberries. Spoon over the fish.