Pan Fried English Sea Trout Recipe

Preheat the oven to 220°C (425°F). Toss the quartered fennel with 1 tablespoon olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper on a baking sheet. Spread in a single layer and roast for 20–25 minutes until caramelized at the edges and tender when pierced with a knife. Remove from oven and keep warm.

Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a medium skillet over medium heat. Add the finely diced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the sweetcorn, broad beans and garden peas to the skillet. Sauté for 3–4 minutes until heated through and beginning to color lightly. Season with 1/2 tsp salt, 1/4 tsp black pepper, and the lemon zest. Stir in the chopped parsley and sliced chives, taste and adjust seasoning. Keep warm on very low heat while you cook the fish.

Warm 1 cup of prepared lobster bisque in a small saucepan over low heat until just simmering. Stir in 2 tablespoons heavy cream (optional) and 1/2 teaspoon unsalted butter for a glossy finish. Add 1/2 teaspoon lemon juice and season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Keep hot but do not boil; hold at a gentle sheen for plating.

Prep

Pat the sea trout fillets very dry with paper towels. Season skin and flesh sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while other components finish.

Sear

Heat a heavy nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Place the trout fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure full skin contact. Cook skin-side down for 3–4 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Finish in pan

Flip the fillets carefully and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the fish for 20–30 seconds to finish cooking (flesh should reach opaque and flake easily, internal temp ~52–55°C / 125–130°F for medium). Remove fish to a warm plate and rest for 1–2 minutes. Squeeze a little lemon over the fillets to taste.

Spread about 3–4 tablespoons of warm lobster bisque in the center of each warmed serving plate as a shallow pool. Spoon a generous mound (about 3/4 cup) of the sweetcorn, broad bean & pea succotash onto the bisque, slightly off-center. Arrange a roasted fennel quarter next to the succotash.

Place a sea trout fillet skin-side up leaning slightly against the succotash and fennel. Spoon a little more bisque around the base if desired. Dot with micro herbs or baby dill, and drizzle 1/2 teaspoon extra virgin olive oil over the fish. Serve immediately with lemon wedges on the side.