Pan-fried Sea Trout, Peas & Chorizo Fricassée
This dish brings together the rich flavors of perfectly cooked sea trout with a delicious chorizo and potato fricassée. The smokiness of the paprika complements the salty tang of the caper dressing, adding layers of depth to each bite. With a crispy skin and tender flesh, the sea trout is a star atop the flavorful fricassée, creating a harmonious balance of textures and tastes in every mouthful.
— Constant Cookbook
Ingredients
- 2 fillets of sea trout about 150g each (or use salmon)
- 25g butter
- 1 lemon , halved
- 1 tbsp olive oil
- 100g cured chorizo , about 1 small sausage, diced
- 350g waxy potatoes , such as Charlotte, peeled and cut into small cubes
- large pinch sweet smoked paprika
- 125ml fresh chicken stock
- 150g cooked peas
- 3 tbsp olive oil
- 2 tbsp small capers , drained
- 1 red onion , finely chopped
- 1 tbsp red wine vinegar
- small bunch tarragon , chopped
Instructions
- First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
- For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
- Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
- Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
- Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
- Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up – you can serve the other lemon half on the side if you like.
- Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.
Cook Time
40M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 831 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 50 grams protein
- Sodium Content: 2.37 milligram of sodium
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