• 1-2 hours
  • Four
  • Medium

Ingredients

  • 4 sea trout fillets (with skin), about 150g each
  • sea salt and freshly ground black pepper
  • olive oil for cooking
  • 400g fresh seaweed
  • squeeze of lemon juice, to taste
  • For the hollandaise sauce
  • 4 egg yolks
  • 250g clarified butter
  • juice of ½ lemon
  • salt
  • 50g nori seaweed powder

Method

TROUT tends to get overlooked a little in the kitchen. Many home cooks instinctively reach for salmon because they’re familiar with it, but in fact trout can be delicious if it’s cooked in the right way and matched with fresh seasonal sides.

Fishermen and we chefs consider sea trout in particular to be a bit of a treasure. It has vivid pink flesh which tends to be packed with flavour because it feasts on crustaceans.

If you’re preparing fillets of sea trout, the first step is to run your hand along the flesh to check for any pin bones, which you can remove with kitchen tweezers.

If you’re trying the sea trout with seaweed hollandaise, you can check it is cooked to perfection by inserting a sharp knife into the thickest part of flesh – if the knife is hot to the touch when removed and the flesh looks a light, creamy pink, then it should be ready.

It’s best to avoid sea trout during its breeding season from November to March, so now is a great time to try out some new recipes to see you right through to winter.

METHOD

For the seaweed hollandaise
Bring a saucepan of water to the boil. Put the egg yolks into a bowl that fits over the saucepan and add two tablespoons of water. Place the mixing bowl over the pan of simmering water and whisk until the egg yolks foam and then thicken. Reduce the heat and cook the yolks until they have the consistency of cream. Using a spatula, keep scraping the sides of the bowl to stop the eggs scrambling. When you can see the bottom of the bowl as you whisk, it is time to stop cooking.

Remove the bowl from the heat and whisk until the eggs have cooled and you are able to hold your hand against the bowl without discomfort. Put the bowl on top of a folded tea towel to keep it steady. Season to taste.

To make the clarified butter, gently melt the butter over the lowest possible temperature. The water and milk solids will separate and go to the bottom and the pure butter will be on top. Gently pour through a strainer and discard the white solids. Pour a thin stream of clarified butter into the eggs, whisking constantly until all the butter has been incorporated.

Add the lemon juice and the nori seaweed powder, then season and the sauce is ready to serve.

To prepare the dish
Heat the oven to 180C/Gas Mark 4. Season the sea trout fillets on both sides with salt and pepper. Heat a large, non-stick, oven-proof frying pan over a medium-high heat. When it is hot, add a little olive oil and place the trout fillets in the pan, skin side down. Cook without moving the fish for 2-3 minutes until the skin starts to crisp. Now place the pan in the oven for 3-4 minutes until the fish is cooked.

To cook the fresh seaweed, steam it for 2-3 minutes until tender, either using a steamer basket or a metal colander over a pan of boiling water with a lid on top. Remove from the pan or basket and add lemon juice to taste. Lay a trout fillet on each plate, and share out the seaweed. Pour the hollandaise sauce over the top of the trout to serve.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

Let us know what you think

comments

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.