Name: Grilled Trout Fillets with Sautéd Lime Pickle Potatoes and Courgettes
Yield: Serves 4 as a starter and 2 as a main course
Cuisine: British
Ingredients: Coarse sea salt; 8–10 large fresh coriander leaves from the bunch for the sauce, shredded; Salt and pepper; About 150 ml (¼ pint) Coriander Butter Sauce, to serve; 50–75 g (2–3 oz) butter; 350 g (12 oz) new potatoes, preferably Pink Fir Apple; 1–2 wedges of Pickled Limes, cut into thin triangular slices; 2 X 450 g (1 lb) trout, filleted, skin left on; 250 g (9 oz) courgettes (2–3 medium); 6 tablespoons olive oil; Squeeze of lime juice; 2–3 handfuls of rocket leaves (other green leaves can also be used)

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Brown trout from freshwater rivers and ponds would have been one of the principal sources of fresh fish during the Middle Ages and thereafter, for those living far from the sea. Nowadays, most trout we buy are farmed, probably the imported rainbow trout, but you might also be lucky enough to come across a sea trout, a fish like the salmon, that lives and feeds in salt water and spawns in fresh.

The base for this particular, eastern-inspired trout recipe is potatoes pan-fried in butt