Max Rocha’s recipes for confit trout salad and grilled courgette with apricot, stracciatella and roasted almonds

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.

Confit trout, watercress, pickled cucumber, radish and mustard salad (pictured top)

For the pickles

• 1 tbsp sugar
• 1 tsp salt
• ½ cucumber, finely sliced (on a mandoline, ideally)

For the salad

• 6 tbsp good-quality olive oil
• 2 tbsp dijon mustard
• 2 tbsp white-wine vinegar
• 1 bunch watercress (about 80g)

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.

Extra-virgin olive oil

• 1 tsp balsamic vinegar

Zest of 1 lemon

• ½ bunch basil, leaves picked

2 ripe apricots

• 200g stracciatella

For the dressing

• 45g whole roast almonds
• 3 tbsp olive oil
• 1 tsp red-wine vinegar
• 1 tsp fresh rosemary leaves, chopped

Slice the courgette lengthways into thin strips, brush with olive oil and grill in a hot griddle pan for about two minutes per side, until charred.

Prepare the marinade by putting three tablespoons of olive oil, the balsamic vinegar, lemon zest, basil, garlic and some salt and pepper in a bowl. Fold in the courgettes until evenly coated.

Pound the almonds in a mortar (or roughly chop them), then put in a bowl with the olive oil, vinegar, rosemary and some salt and pepper. Halve, stone and slice the apricots into thin half-moons.

Spoon half the stracciatella on to each plate, followed by the courgettes. Finish with the apricots, dribble a tablespoon of the almond dressing over each portion and serve at once.