Chalkstream® Trout Recipe

Prepare and season

Pat the trout fillets dry with paper towels. Rub both sides lightly with olive oil. Season the flesh side with 1 tsp salt and 1/2 tsp black pepper; season the skin side with the remaining 1/2 tsp salt and 1/2 tsp black pepper. Zest the lemon and set half aside for garnish; cut the lemon into wedges.

Pan-roast trout

Heat a large nonstick or stainless steel frying pan over medium-high heat until hot. Add 1 tbs olive oil and swirl. Place the trout fillets skin-side down in the pan (do not overcrowd; cook in two batches if needed). Press gently with a spatula for 20 seconds to ensure full skin contact, then cook undisturbed for 3 to 4 minutes, until the skin is crisp and golden. Flip the fillets and cook flesh-side down for 45–90 seconds until just cooked through (internal temperature about 50–55°C / 122–131°F for medium). Remove from heat and transfer to a warm tray, skin-side up, to rest for 2 minutes. Squeeze a little lemon over each fillet just before plating.

Sweat aromatics and courgette

Melt 1 tbs butter with 1 tbs olive oil in a saucepan over medium heat. Add the finely chopped shallot and a pinch of salt; sweat gently for 3–4 minutes until translucent but not browned. Add the chopped courgettes and cook, stirring, for 4–5 minutes until they begin to soften.

Simmer with stock

Add 120 ml stock and bring to a gentle simmer. Cover and cook for 6–8 minutes until courgettes are very tender. Remove the lid and let any excess liquid reduce for 1–2 minutes but retain a little for blending.

Blend with basil

Transfer the cooked courgette and shallot to a blender or use an immersion blender in the pan. Add the packed basil leaves, 1 tbs extra virgin olive oil, lemon juice, 3/4 tsp salt, and 1/2 tsp pepper. Blend until completely smooth, scraping down sides as needed. If the purée is too thick, add up to 2 tbs warm stock or water to reach a silky consistency. Taste and adjust seasoning.

Finish

For an extra-silky texture, pass the purée through a fine-mesh sieve, pressing with the back of a spoon. Keep warm over the lowest heat or in a warm bowl until ready to serve; stir in remaining 1 tbs olive oil just before plating for sheen.

Spoon a generous smear (about 3–4 tbs) of the courgette & basil purée onto each warmed plate, creating a base for the trout. Place a trout fillet on top, skin-side up, angled slightly. Drizzle a little finishing olive oil (about 1 tsp) around the purée, scatter micro basil or small basil leaves and pea shoots alongside the fish, and finish with a few flakes of sea salt and the reserved lemon zest. Serve immediately with lemon wedges on the side.