Pan roasted sea trout
Thinly slice the cucumber with a potato peeler, peel and slice the red onion and place them in a pan with the oil and the sugar. Cook on a low heat for 2 minutes. Add the yuzu juice, 2 tablespoons of water and the sesame seeds and set aside to cool completely.
Peel and small dice the butternut squash, place them with the oil in a pan and cook for 1 minute. Add all the rest of the ingredients and bring to boil. Take off the heat and drain the butternut squash.
To serve, heat a non-stick pan, season the fish Supremes and pan roast for 2 minutes each side. Serve with the salad and the butternut squash ragout.