Sea Trout, Spaghetti Of Courgettes, Grilled Young Fennel, Whipped Roe Gougère Recipe

Cooking Instructions

1. 1

   Prepare the Courgette Spaghetti

   Using a spiralizer or a vegetable peeler, create spaghetti-like strands from the courgettes. Set aside.

2. 2

   Grill the Fennel

   Slice the young fennel bulbs into thin wedges. Toss with olive oil, salt, and pepper. Grill on medium heat until tender and slightly charred, about 5-7 minutes.

3. 3

   Cook the Sea Trout

   Season the sea trout fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add a tablespoon of olive oil. Cook the trout skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until cooked through.

4. 4

   Make the Gougère

   In a saucepan, bring milk and butter to a boil. Add flour all at once and stir vigorously until the mixture forms a ball. Allow to cool slightly, then incorporate eggs one at a time until smooth. Fold in the fish roe and season with salt.

5. 5

   Bake the Gougère

   Preheat the oven to 200°C (400°F). Pipe or spoon small mounds of the gougère mixture onto a baking sheet. Bake for 15-20 minutes until golden and puffed.

6. 6

   Assemble the Dish

   On a plate, create a nest of courgette spaghetti, top with grilled fennel, and place the sea trout on top. Serve with freshly baked gougères on the side.