THIS year, sea trout is in abundance on our shorelines and it’s a delicious ingredient that we need to make the most of. As a seasonal ingredient, we must take advantage of it during the summer months before it disappears once again and we have to wait until next year to enjoy it. You can use sea trout as an alternative for salmon, I believe it’s as good and if not better than wild salmon. We are fortunate in Scotland to have such fantastic ingredients on our doorstep so it’s vital that we make the most of what is available to us. In Ondine, we are always looking for new and exciting ingredients for our regular customers to surprise them with something different. Make sure you’re buying line caught fish, as it’s very important for the quality and is the most ethical practice when fishing. Speak to your local fishmonger to find out where the fish is from and to ensure you’re getting the best catch.

You can also ask your fishmonger to prepare the fish by removing all the bones to save you a job! Getting to know your local suppliers will mean that you can find out what’s in season and also how to cook certain ingredients if you’re not sure. There are so many options for dishes to showcase sea trout and highlight the delicious flavour. This recipe is perfect for the recent warm weather and makes a great starter for a dinner party. I first came across the treacle and whisky cure combination from a great chef mentor of mine, Mark Hix. Working with bold flavours that compliment each other is a great way try out something new and treat your guests to something special.

You will be amazed at the number of portions you can get out of one side of sea trout. It is such a simple yet sophisticated dish to handle the addition of the pickled oyster and cucumber.

It makes it a real showstopper! This recipe will serve 8 as a starter and you will be sure to have very happy guests.

For more information and to book your table at Ondine visit www.ondinerestaurant.co.uk/ Serves 8 as a starter INGREDIENTS For the sea trout: 1 side wild sea trout, skin on and bones removed 60g black treacle 80ml Macallan whisky (or any smoked whisky of your choice) 50g Coleman’s English mustard 10g cumin seeds, toasted 100g sea salt For the oyster pickle: 100g palm sugar 12g sea salt 300ml water 1 bay leaf 1 tsp fennel seeds, toasted 1 red chilli, finely diced 1/2 preserved lemon skin, cut into julienne 1 cucumber, cut into julienne 50ml rice wine vinegar 8 native oysters, shucked (keep the shell for presentation and the juice for the pickle) METHOD The day before serving, make the sea trout marinade. Melt the treacle in a bowl over a pan of simmering water and add the mustard, salt, cumin and whisky. Place the sea trout skin side down on a sheet of cling film.

Prepare the sea trout by removing all of the bones with a pair of tweezers if required. Spread the warm mixture over the sea trout flesh but not the skin. Wrap the fish well in cling film and place skin side down on a tray. Leave at room temperature for 1 hour and then refrigerate for 24 hours.

On the day of serving, make the oyster pickle. Add the vinegar, salt, chilli, palm sugar, bay leaf, fennel seeds and water to a pan and bring to a simmer then set aside to cool.

Add the cucumber and lemon zest to the pickle marinade. Leave in the fridge for 20 minutes before adding the oysters and seasoning lightly. Remove the cling film from the sea trout and scrape away any excess marinade and keep to one side. Cut the sea trout straight down at a slight angle and arrange onto the plate. Spoon on the left over marinade. Place the oyster shell on the plate, garnish with the pickled cucumber strips and oysters and sprinkle a little of the pickle juice onto the sea trout. Serve with lemon if desired.