Grilled Trout with Spring Pea Purée and Crispy Pancetta

Instructions

1. 1

   Heat a skillet over medium-high heat and cook the diced pancetta until crispy, about 5-6 minutes. Transfer to a paper towel-lined plate and set aside, reserving 1 tablespoon of the rendered fat in the pan.

   Tip: Render the pancetta fat slowly to maximize crispiness and flavor.

2. 2

   In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallot and sauté for 2 minutes until softened, then add garlic and cook for 30 seconds until fragrant.

3. 3

   Add the frozen peas and vegetable broth to the skillet, bringing to a simmer. Cook for 4-5 minutes until peas are tender. Remove from heat and stir in the remaining 2 tablespoons of butter and fresh mint.

   Tip: Don't overcook the peas—they should maintain a bright green color for both visual appeal and better flavor.

4. 4

   Using an immersion blender, purée the pea mixture until smooth and creamy. Season with salt and pepper to taste. Transfer to a serving bowl and keep warm.

   Tip: For a chunkier texture, blend only half the mixture and fold the unblended portion back in.

5. 5

   Preheat your grill to medium-high heat (about 400°F). Pat the trout fillets dry with paper towels and brush both sides with olive oil. Season generously with salt, pepper, and place a thyme sprig on top of each fillet.

   Tip: Dry fish skin ensures better contact with the grill and crispier results.

6. 6

   Place trout skin-side down on the grill grates and cook for 5-6 minutes without moving. Gently flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily. The skin should be crispy and charred.

   Tip: Resist the urge to move the fish early—let it develop a golden crust for better flavor and texture.

7. 7

   Divide the pea purée among four serving plates, creating a small mound in the center. Top each with a grilled trout fillet and scatter the crispy pancetta over the top.

8. 8

   Finish each plate with a squeeze of fresh lemon juice and a sprinkle of lemon zest. Serve immediately while the trout is hot and the pea purée is warm.

   Tip: The acidity from lemon brightens all the flavors and cuts through the richness of the butter and pancetta.