Pan-fried fillet of Kilnsey trout on ratatouille with creamy goat’s cheese

Main courseServes 4

Dice the vegetables and add to a pan with a tablespoon of olive oil. Cook over a medium heat until the vegetables are turning golden. Add a tablespoon of tomato puree and some freshly chopped basil. Remove from the heat but keep warm. Add the goat's cheese and cream to a saucepan. Cook over a low heat until the cheese is melted. Pass the mixture through a sieve. Put aside but keep hot. Dust the trout fillets with flour seasoned with salt/pepper and pan fry with olive oil and butter. Turn the fillets half way through, allowing 3-4 minutes per side. Assemble on warm plates. The trout looks superb laid on a bed of ratatouille


4 fresh trout fillets
Olive oil
1 red onion
1 red pepper
1 green pepper
½ aubergine
4 courgettes
2 garlic cloves
1 punnet cherry tomatoes
½ bunch fresh basil
1 tbsp tomato puree
100ml full cream
200g goat’s cheese
Salt and pepper
Plain flour