King trout and Lebanese zucchini

SERVES 6 // PREP TIME 5 MINS // COOK 8 MINS (PLUS RESTING)

“I always season fish and meat the day before cooking them – a bit like brining,” says Wennerbom. “With this trout I salt the cut side with around one per cent of its weight.” Pictured p114. 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

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. Wine suggestion A pinot noir such as 2015 Denton.