BBQ boss! Try this sizzling summer trout recipe
This barbequed sea trout recipe with scorched cherry tomatoes, sweet courgettes and squid ink linguine makes the perfect seasonal supper on a languorous summer's evening.
Award-winning chef to the stars and aristocracy, Danny Tompkins (he’s cooked for Jay-Z and Lady Di’s bro Earl Spencer, dontcha know), is a master of the culinary arts and his succulent sea trout recipe is a sure fire way to set your summer BBQ alight.
- 2 x 150g sea trout or salmon fillets
- 10 x ripe heritage cherry tomatoes
- 1 x courgette
- Handful of chopped fresh basil
For the squid ink linguine:
- 200g x 00 flour (with half a teaspoon of salt added)
- 2 x eggs
- 5g squid ink sachet
- Tablespoon of extra virgin olive oil
For the dressing:
- 6 x tablespoons of extra virgin olive oil
- 2 x tablespoons of aged balsamic glaze
Method for the linguine:
On a clean work surface, pour the flour into a mound and make a well in the middle. Crack the eggs carefully into the well and add the extra virgin olive oil and squid ink. Gently combine ingredients together and knead until you have a smooth pasta dough. Clingfilm the dough and rest in the fridge for 20 minutes.
Remove from the fridge. Dust the work surface with 00 flour and roll the pasta dough out with a rolling pin as thin as you can get it. Fold the pasta over, dusting as you go, and repeat this process until the pasta is manageable to cut into thin linguine strips.
When you are ready to cook, add the linguine strips to salted boiling water for 2 minutes. Drain the linguine, add to your bowls and drizzle over your dressing.
[Don’t tell Danny, but we reckon you could skip making the actual skid ink pasta and buy it, if you’re in a hurry. Ocado sell an artisan squid ink spaghetti that would do the job nicely].
Method for the trout:
Make the brine for the sea trout by adding 35g of salt to 500ml of cold water, stir until salt has dissolved. Add the sea trout fillets to the brine and refrigerate for 30 minutes.
Drizzle the cherry tomatoes with olive oil and sprinkle with salt. Cut courgette in half lengthways and slice into medium sized pieces, season with olive oil, salt and pepper.
Remove the sea trout fillets from the brine and pat dry using a clean tea towel. Drizzle sea trout with extra virgin olive oil and cook on a clean BBQ skillet for roughly 2 minutes each side, until the fish is just cooked. Rest for 5 minutes before eating.
Whilst the sea trout is resting, scorch the cherry tomatoes and courgette on the BBQ skillet at high heat until golden brown / slightly blackened.
Add the cherry tomatoes and courgette to the dressed linguine and place the rested sea trout on top. Finish with the fresh basil, a drizzle of extra virgin olive oil and a sprinkle of sea salt and cracked black pepper.
Can’t be bothered to cook it yourself? How about a Summer BBQ Feast cooked by Danny himself in the gorgeous grounds of Lamport Hall on 20 Aug, with an outdoor bar and live music? There’s pork ribs, tiger prawns, lamb shoulder, spiced halloumi, harissa aubergines, BBQd pineapple and loads more on the menu. Hurry up and book your tickets here.
Looking for luxe private dining in the comfort of your own home, wedding or events catering, cookery lessons or consultancy services? Visit dannytompkinschef.com for the best in the biz.
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