For the trout

Fillet and trim the trout. Separate the loin and roll in clingfilm.

Sprinkle salt and sugar over the top and leave for an hour.

Gently cook in clarified butter.

For the brown butter sabayon:

Melt the butter and champagne together.

Heat egg yolks with champagne over bain marie, whilst whisking.

Whisk the egg yolks and champagne until sabayoned.

Slowly pour the butter and champagne mixture over the top, while whisking until the correct consistency.

Season to taste.

For the courgette puree

Cut the skins off the courgette. Julienne the skins. Sautee and season. Add water, place a lid on top and steam. Once softened, add xantham gum and blend.

Transfer into a piping bag

To serve

Remove the trout from the clingfilm.

Pipe the courgette puree onto the base of the plate, then place the trout on top.

Pour the sabayon on top.