Name: King trout and Lebanese zucchini
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6
Ingredients: 1 tbsp extra-virgin olive oil; 6 king trout fillets (180gm each), skin on; 6 Lebanese zucchini or other small zucchini, trimmed and quartered lengthways; 2 tbsp butter, softened; 1 tbsp lemon juice; 3 dill sprigs, coarsely chopped

King trout and Lebanese zucchini

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.

Serves 6

Prep

Cook

Total

13M

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“I always season fish and meat the day before cooking them – a bit like brining,” says Hugh Wennerbom. “With this trout I salt the cut side with around one per cent of its weight.”

Ingredients

1 tbsp extra-virgin olive oil

6 king trout fillets (180gm each), skin on

6 Lebanese zucchini or other small zucchini, trimmed and quartered lengthways

2 tbsp butter, softened

1 tbsp lemon juice

3 dill sprigs, coarsely chopped

Method

1.Heat oil in a frying pan over high heat, pat trout dry with paper towels and lightly season the skin with salt and freshly ground black pepper. Add trout to pan skin-side down, reduce heat to medium and fry until skin is crisp (4-5 minutes). Flip trout and fry until medium-rare (2-3 minutes). Rest for 5 minutes in a warm place (internal temperature should be 50°C).

2.Meanwhile, cook zucchini in boiling salted water for 1½ minutes. Drain well. Combine butter, lemon juice and dill in a bowl, and season. Add hot zucchini, toss to coat and serve with trout.

Drink Suggestion: A pinot noir such as 2015 Denton. Drink suggestion by Hugh Wennerbom
Notes

Hugh Wennerbom

Recipe / styling by Lisa Featherby

Ingredients

Method

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