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Pan fried sea trout with vegetable ratatouille and ginger butter sauce

Richard Phillips from Good Food Live
Vibrant sunshine vegetables, flaky golden trout and a zingy ginger butter sauce make a terrific trio from Richard Phillips

Pan fried sea trout with vegetable ratatouille and ginger butter sauce

Method

1. Peel the ginger and place into the food processor with the wine and blend to a pulp.

2. Place into the fridge and leave to infuse for 24 hours.

3. Slice the banana shallot finely, place into a warm pan with the butter and fry until soft.

4. Add the bay leaf and the thyme. Then add the cream and reduce by half. Remove from the heat and slowly whisk in the butter a little at time, ensuring that you keep the sauce at a consistently warm temperature.

5. Once all the butter is incorporated, season, add a few drops of lemon juice and pass through a fine sieve. Keep warm.

6. Cut the vegetable into large dice. Heat half of the olive oil in a saucepan and fry the vegetables until soft.

7. Dust the lightly trout in flour. Heat the remaining olive oil in a frying pan and fry the trout for two minutes on the skin side until it starts to go golden brown at the edges. Turn over and cook for a further two minutes.

8. Using a 15cm pastry ring as a mould, place the ratatouille (vegetables and tomato mix) into the centre of the plate.

9. Layer the trout fillets on top. Stir the chives into the ginger butter sauce and drizzle this over and around the fish.

10. Garnish with deep fried ginger crisps and fresh chervil.

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Serves: 2

Prep: 40 min, plus overnight infusing
Cook: 20 min

Ingredients
1 fresh ginger root (2.5cm in length)
0.5 bottle White wine, medium
1 large banana shallot
30g Butter
1 bay leaf
2 thyme sprigs
50g double cream
1 tsp lemon juice
1 yellow courgette
1 green courgette
1 red onion
2 plum tomatoes
3 tbsp Olive oil
2 medium sea trout fillet, around 160g, scaled filleted and pin boned
100g Flour, for dusting the fish
1 tsp chopped chives