Sea Trout with Pickled Cucumber and Asparagus

Sea Trout with Pickled Cucumber and Asparagus
A beautiful, light and summery with a delicious pickle to cut through the rich sea trout
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Sea Trout with Pickled Cucumber and Asparagus


For the fish

For the pickling liquor

  • 40ml white wine vinegar
  • 30g sugar
  • 30ml white wine (or water)

Ingredients for the salad

  • 1/2 cucumber, cut into strips
  • 4 asparagus stalks, peeled and cut into strips
  • 1/2 lemon
  • cucumber chunks to garnish

How to make

  1. Make the pickling liquor by mixing together the white wine vinegar, sugar and white wine (or water) in a pan, and bring to simmering on a hob, then remove and allow to cool for 15 minutes
  2. Once the liquor has cooled, add the cucumber and leave to rest for an hour
  3. Season the skin side of the sea trout with salt and pepper and rub the flesh side with the Fines Herbes
  4. Heat a lightly oiled frying pan over a medium high heat and add the sea trout skin side down. Press down the fillets with a spatula to ensure good contact with the pan
  5. After around 3 1/2 minutes turn the fillets over and cook the flesh side for 30 seconds
  6. Drain the cucumber and add the asparagus strips, squeezing over the juice of 1/2 a lemon and arrange on a plate
  7. Lay the sea trout fillets on top of the vegetables, adding a sprinkling of Fines Herbes and garnish with charred cucumber chunks and a wedge of lemon

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Products used in this recipe

Gourmet Herb Collection

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