Grilled sea trout with raw pea salsa

• sea trout↗2 x 150g g

  portions, skin on

• seasoned flour20g g
• room-temperature butter50g g
• lard↗25g g

  or rapeseed oil

• streaky bacon↗50g g

  diced

• rapeseed oil↗3 tbsp tbsp
• capers↗1 tsp tsp

  drained and rinsed

• lemon↗zest ½

  zest ½ + 1 tsp juice

• green chilli↗1

  (deseeded if you don't like it too hot), diced

• clear honey↗½ tsp tsp
• podded peas↗100g g
• chopped dill1 tbsp tbsp
• good-quality crème fraîche↗80g g

  whipped

Step-by-step instructions

1. 1

   Place the trout, skin‑side down, into the flour. Using your hands, cover each fillet in a good layer of butter. Transfer to a baking tray, skin‑side up, then set aside.

2. 2

   To make the salsa, melt the lard or warm the oil in a frying pan over a low heat. Gently fry the bacon until crispy – about 15 mins. Lift it out with a slotted spoon and leave to drain on kitchen paper. Add the oil, capers, lemon zest and juice, chilli and honey to the bacon fat left in the pan. Warm gently for 2‑3 mins to infuse all of the flavours.

3. 3

   Heat the grill to medium‑high, about 200°C. Put the fish under for about 8‑10 mins, basting every 2 mins. Once cooked and the skin is crispy, remove it and leave to rest for a few mins.

4. 4

   In a pestle and mortar, gently crush the peas, then add them to the warm dressing, along with the dill. Stir to combine, add a pinch of salt, then put your fish on a serving plate. Spoon over the salsa, sprinkle the bacon bits on top and serve with a little whipped crème fraîche.