This recipe has been provided by our guest chef Daniel Galmiche


4 x140g Norwegian fjord pave trout, skin off

Olive oil

Sea salt and freshly ground black pepper

1 large chicory lettuce

40g butter

2 tsp honey

Sauce Vierge (makes 100 ml)

4 large tbsp extra virgin olive oil

1 shallot, chopped

Half a tomato, deseeded and diced

80g white seedless grapes, skinned and halved

1 tbsp good balsamic vinegar

Juice of half a lemon

Micro tarragon, or fresh tarragon


1. To make the sauce vierge, pour the olive oil into a small saucepan and briefly warm over a low heat for about 30 seconds, add the shallot and cook for 2 minutes, remove from the heat and stir in the tomato and grapes, gently so not to damage. Add the vinegar and lemon juice and just before serving, stir through tarragon to taste

2. For the Fjord Trout, heat a pan of water to about 60C. Meanwhile, wrap the fish in cling film and tie up both ends. Poach for 6/7 minutes at a constant heat then remove from the pan

3. Caramelise the chicory leaves in butter and honey and keep warm

4. Carefully cut open one side of the cling film to release the Fjord Trout onto a kitchen towel. Pat dry then pan fry using a non-stick pan for 2-3 minutes until golden brown, keeping the flesh nice and pink in the middle

5. To serve, simply position the Fjord Trout in the middle of the dish, top with caramelised chicory and drizzle over plenty of the grape sauce vierge