Pan roasted sea trout

Serving size: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:

4 sea trout Supremes of 125g each
1 butternut squash small diced
2 tablespoons of rapeseed oil
2 tablespoons of Demerara sugar
100g of butter
200ml of verjus
2 bay leaves
½ teaspoon of whole black peppercorn
Salt to taste

For the salad:
1 medium cucumber thinly sliced
1 red onion thinly sliced
2 tablespoons of fresh yuzu juice (or half lime and half grapefruit)
1 tablespoon of granulated sugar
1 tablespoon of peanut oil
1 teaspoon of sesame oil
1 teaspoon of sesame seeds

Featured in:
January 2011
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METHOD
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.

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