Pan-roasted sea trout with carrot pakoras and shredded cabbage

The fresh, strong flavour of this beautiful oily fish stands up to and compliments the spicy pakoras and crispy cabbage creating a sophisticated dish with a hint of the Indian sub-continent. 

Many thanks to celebrity chef Peter Bayless for contributing this recipe to Tastes Sensational.

Sea trout with carrot pakoras and lemon garnish on a black plateIngredients

4 x 100g centre fillets of sea trout, skin on
Flour for dusting
Salt and freshly ground black pepper
Oil for frying
Knob of unsalted butter
Juice of one lemon
Fresh coriander leaves

For the pakoras
2 large carrots, peeled and grated
1 small onion, finely sliced
1 fresh green chilli finely chopped
75g gram (chickpea) flour
1 teaspoon garam masala
½ teaspoon turmeric
½ teaspoon ground corriander
½ teaspoon dried methi (fenugreek) leaves
A little soda water
Vegetable oil for frying

1 spring cabbage, core removed and finely shredded
Teaspoon cumin seeds
Knob of butter

Chef Peter Bayless in his kitchenMethod

  1. Descale the fish and check for pin bones. Dust the skin side of the fillets with flour and pat away the excess with the palm of your hand.
  2. Heat a little oil in a pan and place the fillets in, skin side down.
  3. Season the flesh side of the fillets with salt and pepper and without moving them in the pan allow the fillets to cook for three to four minutes.
  4. Check that the skin is crisp and turn the fillets over.
  5. Add a knob of butter to the pan and turn off the heat after one minute. The residual heat in the pan will complete the cooking of the fish.

For the pakoras:

  1. Salt the sliced onion and leave in a bowl for 15 minutes. Rinse under running cold water and pat dry.
  2. Sift the gram flour and spices into a bowl then add the methi leaves, onion, green chilli and a pinch of salt.
  3. Stir in the grated carrot and add a few drops of soda water and mix to a firmish dough.
  4. Take dessert spoonfuls of the dough and flatten in the palms of your hands.
  5. Fry the paroras in hot, shallow oil until golden brown all over. Drain on kitchen paper.

For the cabbage:

  1. Blanch the shredded cabbage in boiling water for four minutes. Drain and refresh in iced water.
  2. Melt the butter in a sauté pan, add a dash of oil and fry the cumin seeds for one minute.
  3. Drain the cabbage and toss in the pan with the butter and cumin seeds.

How to serve

Serves four. Place two or three carrot pakoras onto a warmed plate with a mound of cabbage in the centre. Present the trout on top, skin side up and add a squeeze of lemon juice. Garnish with a twist of lemon and a sprig of fresh coriander. Enjoy!

If you would like to host a party of your own and raise vital funds for Sense contact the fundraising team on 0300 330 9257 or email for a party pack

First published: Wednesday 13 March 2013
Updated: Tuesday 22 December 2015