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Roasted sea trout with beurre noisette, crushed potatoes, sprouting broccoli and baby carrots Recipe

Sea trout is the underrated cousin of salmon, and deserves to be more popular. This dish may well be the PR shout-out for the humble fish.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    0mn
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Ingredients
Pour people
  • For the fish
  • Salmon trout : 1 kg
  • Sunflower oil : 60 ml
  • Maldon salt : 6 pinch(es)
  • For the vegetables
  • Purple broccoli(s) : 300 g
  • Baby carrot(s) : 300 g
  • Garlic clove(s) : 6 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Unsalted butter : 200 g
  • New potato(es) : 800 g
  • For the sauce
  • Capers : 75 g
  • Flat leaf parsley : 0.25 bunch
  • Lemon(s) : 1 whole
  • Maldon salt : 6 pinch(es)
Method
  • 1. FOR THE FISH AND SAUCE

    Chop the butter into medium dice.

    Pick the parsley leave off the stalks, and chop.

    If the capers are large, chop into smaller pieces.

    Season the fish with salt.

    Heat a pan over medium-high, and drizzle in the sunflower oil. When the pan is hot, place the sea trout fillet, skin side down, lower the heat to medium-low, and leave to crisp up.

    When the fish is nicely browned, turn over, and add the butter to the pan, swirling it around so that it browns evenly.

    When the butter's sizzling quiets down, throw in the capers, chopped parsley, and finish off with lemon juice.

    Serve immediately.

  • 2. FOR THE VEGETABLES

    Trim the sprouting broccoli, and cut into individual spears if they are large.

    Give the baby carrots a good scrub: they do not need to be peeled unless they are larger than thumb width. Trim the greens, but leave some on for garnish.

    Place the potatoes on an oven tray with thyme sprigs, garlic, oil, salt and pepper. Cook in the oven on full power for 20 minutes until crispy. Crush with a fork.

    Remove the root end of the garlic, peel, and slice into slivers.

    Bring a large pot of salted water up to the boil. Blanch the carrots until barely tender, then the broccoli until they become pliable. Chill both the carrots and the broccoli under cold, running water to prevent over-cooking. Drain and set aside until needed.

    When ready to serve, melt the butter over a medium heat, and gently fry the garlic slivers until they just begin to colour. Throw in the blanched carrots and broccoli. Toss in the butter until heated through. Season with salt and pepper.

    Serve immediately.

Chef's tip

«Beurre noisette is wonderful with any meaty fish that isn't too fatty: try it with cod, turbot or even with scallops and prawns.»

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