By Mark Sayers from The Saracen’s Head at Wolterton, near Aylsham
300g of broad beans
200g of baby tomatoes
2tbsp of fresh basil, chopped
100ml of olive oil
150g of fennel
Sea salt, black pepper, unsalted butter
Liquidise the fennel with the olive oil and put to one side.
Blanch the broad beans in boiling water until they are tender, then drain them and cool them by running under a cold tap.
Take the four trout fillets and place them on an oiled backing trap. Season and add a knob of butter to each fillet. Now place the tray under the grill for 5 or 6 minutes. Make sure that the fillets are cooked through.
Whilst the fish is cooking, prepare the compote. Sweat the shallots in a pan until they are soft, stir regularly and then add the broad beans and tomatoes. Cook for a further 2 minutes or until the tomatoes appear cooked. Now fold through the basil and leave to sit for a couple more minutes with a lid on the pan.
Once all is ready, spoon the compote onto the centre of the warmed plates and place the trout on top. Finish by drizzling the fennel oil around the plate