Sea Trout with pickled Cucumber and Asparagus

Sea Trout is a beautiful pink-fleshed fish that comes into it's own in the summer with our pickled cucumber and asparagus salad. Enjoy the freshness with Fines Herbes!

PREP TIME: 10 min
COOK TIME: 6 min

SERVES: 2

Ingredients for the fish

Two 150g Sea Trout fillets
1/4 tsp Fines Herbes

Ingredients for the pickling liquor

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

Ingredients for the salad

1/2 cucumber, in strips
4 asparagus stalks, peeled and in strips
1/2 lemon
cucumber chunks to garnish

Directions

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

Sea Trout with Fines Herbes