Max Rocha’s confit trout, watercress, pickled cucumber, radish and mustard salad. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Anna Wilkins. Food styling assistant: Liam Baker. View image in fullscreen Max Rocha’s confit trout, watercress, pickled cucumber, radish and mustard salad. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Anna Wilkins. Food styling assistant: Liam Baker. Food Max Rocha’s recipes for confit trout salad and grilled courgette with apricot, stracciatella and roasted almonds Two Café Cecilia stalwarts that are just the thing for the summer heat
Prefer the Guardian on Google F ive years after Café Cecilia opened, a handful of dishes have become permanent fixtures, returning to the menu time and again – and this confit trout salad is definitely one of them. During the recent heatwaves, we’ve naturally shifted towards dishes that are best served at room temperature or slightly warm, and both of these recipes reflect that approach. They’re designed to serve two, but can just as easily be scaled up for a larger group. And almost everything can be prepared in advance, making them ideal for entertaining at home.
For the pickles 1 tbsp sugar 100ml white-wine vinegar 1 tsp salt ½ cucumber , finely sliced (on a mandoline, ideally) 5 breakfast radishes ,finely sliced (on a mandoline, ideally)
For the trout 2 trout fillets (about 150g each), skin on Salt and pepper 300ml sunflower oil 200ml olive oil 3 sprigs thyme 2 garlic cloves , peeled
For the salad 6 tbsp good-quality olive oil 2 tbsp dijon mustard 2 tbsp white-wine vinegar 1 bunch watercress (about 80g) Juice of ½ lemon Extra-virgin olive oil , to finish 4 sprigs chervil , leaves picked 4 sprigs dill , leaves picked
First, make the pickled cucumber by combining 100ml water with the sugar, vinegar and salt in a saucepan, then gradually increase the heat until the sugar dissolves. Pour this over the cucumber and radishes in a bowl, and set aside.
Season the trout, then leave to sit at room temperature for 15 minutes.
Meanwhile, place the sunflower oil, olive oil, thyme and garlic in a pan and heat to 50C (122F) (if you don’t have have a kitchen thermometer, the outside of the pan should feel warm to the touch). Pat the trout dry with kitchen paper, then lay the fish in the warm oil and keep it between 50-55C (120-130F) for 15-20 minutes, until cooked through. Leave to cool a little, then peel off and discard the skin (this is easier to do while the fish is still warm) and leave to cool fully.
Combine the olive oil, mustard and white-wine vinegar. Drain the pickles, then put in a bowl with the watercress and one and a half tablespoons of the vinaigrette (save the rest for other salads in the week). Mix and taste for seasoning, then add a squeeze of lemon juice, a few extra drops of olive oil and a pinch of sea salt and black pepper as required.
Flake each trout fillet into four or five pieces, then divide half of the fish between two plates. Top with half the watercress and pickle salad, lay on the remaining trout, followed by the rest of the pickle mix. Top with the picked herbs, finish with a pinch of sea salt and serve.
View image in fullscreen Max Rocha’s grilled courgette, apricot, stracciatella and roast almonds. Prep 10 min Cook 20 min Serves 2
1 green courgette Extra-virgin olive oil 1 tsp balsamic vinegar Zest of 1 lemon ½ bunch basil , leaves picked 1 ga rlic clove, peeled and thinly…