Pan-roasted Sea Trout, Soya and Herbs
From Daniel Galmiche, pan-roasted sea trout with soy, lime, chilli, and fresh herbs, served with caramelised chicory in a glossy butter sauce.
Ingredients
- 4 medium-sized chicory, cut in half lengthways
- 1 lime, zest and juice
- 4 × 160 g / 5 oz pave of sea trout
- 1 pinch roasted crushed black pepper
- 2 tbsp olive oil
- 2 tbsp of soy sauce
- 60 g / 2 oz butter
- 1 sprig of flat parsley, washed and chopped
- 1 small bunch of spring onions
- 1 tbsp of chopped chilli
- 1 tbsp balsamic vinegar
- 6 tbsp of water
Method
- Season the sea trout all over with salt and black pepper.
- Place an oven-proof frying pan, large enough to take the garnish in, on a cast-iron casserole over medium heat. Add the olive oil and half of the butter. When foaming, add the fish skin side down and roast for 2/3 minutes or until golden brown.
- Throw in the chicory to roast into a light golden colour, but keep turning it on all sides gently until the colour is even. Now it is time to turn the fish over, so adding the liquid does not soften the skin and keeps it crispy. It should be now about 5/6 minutes altogether, as you do not want any to be overcooked. Then add the water, soya, and vinegar and continue to braise for a few minutes until the liquid has reduced by a third. Throw in the last of the butter and swirl to combine—this will finish the sauce nicely, making it lovely and shiny.
- Finally, throw in spring onions, chilli, lime juice, zest and herbs. You should have just enough liquid to serve on the fish by that time. Love this one-pan dish. It is a very quick dinner, 10–12 minutes, served with jasmine rice or spinach on the side, which is a delight and very tasty!
- Note: You can also add mushrooms; they go well too.
Ingredients
- 4 medium-sized chicory, cut in half lengthways
- 1 lime, zest and juice
- 4 × 160 g / 5 oz pave of sea trout
- 1 pinch roasted crushed black pepper
- 2 tbsp olive oil
- 2 tbsp of soy sauce
- 60 g / 2 oz butter
- 1 sprig of flat parsley, washed and chopped
- 1 small bunch of spring onions
- 1 tbsp of chopped chilli
- 1 tbsp balsamic vinegar
- 6 tbsp of water
Method
- Season the sea trout all over with salt and black pepper.
- Place an oven-proof frying pan, large enough to take the garnish in, on a cast-iron casserole over medium heat. Add the olive oil and half of the butter. When foaming, add the fish skin side down and roast for 2/3 minutes or until golden brown.
- Throw in the chicory to roast into a light golden colour, but keep turning it on all sides gently until the colour is even. Now it is time to turn the fish over, so adding the liquid does not soften the skin and keeps it crispy. It should be now about 5/6 minutes altogether, as you do not want any to be overcooked. Then add the water, soya, and vinegar and continue to braise for a few minutes until the liquid has reduced by a third. Throw in the last of the butter and swirl to combine—this will finish the sauce nicely, making it lovely and shiny.
- Finally, throw in spring onions, chilli, lime juice, zest and herbs. You should have just enough liquid to serve on the fish by that time. Love this one-pan dish. It is a very quick dinner, 10–12 minutes, served with jasmine rice or spinach on the side, which is a delight and very tasty!
- Note: You can also add mushrooms; they go well too.
