Pan-roasted Fjord Trout with Courgettes and Sauce Vierge
- ⏱ 25 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Pan-roasted trout is served with chargrilled courgette ribbons and a fresh sauce vierge.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Pan-roasted Fjord T...
0/0
COOK 1COOK 2
1Mise en place
Prep 2 courgettes: cut into ribbons
2Chargrill the courgettes
3Plate and serve
+ 8 more steps in the app
Pan-roasted Fjord T...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 shallot: dice
Prep 1/2 lime: juice
2Chargrill the courgettes
Heat a chargrill pan over a high heat and toss the...
Once the pan is very hot, add the ribbons and cook...
Turn over and cook for a minute or so more until...
3Plate and serve
+ 8 more steps in the app
Ingredients
- 4 trout fillets
- olive oil for courgettes, to taste
- sea salt for trout, to taste
- 2 courgettes (cut into ribbons)
- salt for courgettes, to taste
- pepper for courgettes, to taste
- 4 tbsp extra virgin olive oil
- 1 shallot (diced)
- 1 tomato (deseeded, skinned and diced)
- 1 tbsp balsamic vinegar
- 1/2 lime (juiced)
- 1 handful flat-leaf parsley (finely chopped)
- salt for sauce vierge, to taste
- pepper for sauce vierge, to taste
- olive oil for trout, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 1 shallot: dice
- Prep 1/2 lime: juice
- Prep 2 courgettes: cut into ribbons
- Prep 1 tomato: deseed, skinned and dice
- Prep 1 handful flat-leaf parsley: finely chop
2. Chargrill the courgettes COOK 1
- Heat a chargrill pan over a high heat and toss the courgette ribbons in olive oil for courgettes, salt for courgettes and pepper for courgettes
- Once the pan is very hot, add the ribbons and cook until they have nice char lines on the underside
- Turn over and cook for a minute or so more until cooked through
- Set aside in a warm place
🤝 Cook 2 hands over the courgettes.
3. Pan-roast the trout COOK 2
- Place a sheet of greaseproof paper in a pan and add a drop of olive oil for trout
- Once hot, season the trout with sea salt for trout and add to the pan, skin-side down
- Place another sheet of greaseproof paper on top and place another pan on top of the fish—the pressure will ensure the skin is nice and crispy and that the fish is evenly cooked
- Carefully turn the fillets to cook on all sides—if you notice dots of white protein appearing on the fish, it is almost overcooked
4. Make the sauce vierge COOK 1
- Allow the fillets to rest for a few minutes while you make the sauce vierge, Simply combine all of the ingredients in a bowl and mix well to combine everything
🤝 Cook 2 hands over the tomato and flat-leaf parsley.
5. Plate and serve BOTH
- Place the trout fillets on warm plates with a mound of the courgettes and a drizzle of sauce vierge
See it in action
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