Max Rocha's Confit Trout Salad and Grilled Courgette Recipes 2026

The confit trout salad from Max Rocha's Café Cecilia is a perfect summer dish, and this recipe brings it to your home. Alongside a grilled courgette with apricot, stracciatella, and roasted almonds, these dishes are designed for warm-weather entertaining. Both can be prepared in advance, making them ideal for hosting.

Confit Trout Salad: Ingredients and Method

This salad features tender confit trout, crisp watercress, pickled cucumber, radish, and a mustard dressing. The gentle cooking method keeps the fish moist and flavorful.

For the Pickles

• 1 tbsp sugar
• 100ml white-wine vinegar
• 1 tsp salt
• ½ cucumber, finely sliced
• 5 breakfast radishes, finely sliced

For the Trout

• 2 trout fillets (about 150g each), skin on
• Salt and pepper
• 300ml sunflower oil
• 200ml olive oil
• 3 sprigs thyme
• 2 garlic cloves, peeled

For the Salad

• 6 tbsp good-quality olive oil
• 2 tbsp dijon mustard
• 2 tbsp white-wine vinegar
• 1 bunch watercress (about 80g)
• Juice of ½ lemon
• Extra-virgin olive oil, to finish
• 4 sprigs chervil, leaves picked
• 4 sprigs dill, leaves picked

Method

First, make the pickles by combining 100ml water with sugar, vinegar, and salt in a saucepan. Heat gently until the sugar dissolves, then pour over the sliced cucumber and radishes. Set aside.

Season the trout fillets and let them sit at room temperature for 15 minutes. Meanwhile, heat the sunflower oil, olive oil, thyme, and garlic in a pan to 50°C (122°F). Pat the trout dry, then submerge in the warm oil. Maintain the temperature between 50-55°C for 15-20 minutes until cooked through. Let cool slightly, then peel off the skin while still warm.

For the dressing, whisk the olive oil, dijon mustard, and white-wine vinegar. Toss the watercress with a little dressing, then plate with the trout, pickles, and radishes. Finish with lemon juice, extra-virgin olive oil, and fresh herbs.

Grilled Courgette with Apricot, Stracciatella, and Roasted Almonds

This vibrant side dish pairs beautifully with the trout. The sweetness of apricot and creamy stracciatella balance the smoky grilled courgette.

Ingredients

• 2 courgettes, sliced lengthwise
• 2 tbsp olive oil
• Salt and pepper
• 4 ripe apricots, halved and stoned
• 200g stracciatella cheese
• 50g roasted almonds, roughly chopped
• Fresh basil leaves

Method

Brush courgette slices with olive oil and season. Grill on a hot griddle pan for 2-3 minutes per side until charred. Grill apricot halves briefly until softened. Arrange courgette and apricots on a platter, tear over stracciatella, and scatter with almonds and basil.

Why These Recipes Work for Summer Entertaining

Both dishes are served at room temperature or slightly warm, which is ideal for hot days. The confit trout can be prepared a day ahead, and the courgette can be grilled in advance. This flexibility allows you to enjoy your guests without being stuck in the kitchen.

Comparison: Confit vs. Grilling

Key Takeaways

• Confit trout is a gentle cooking method that keeps fish succulent.
• Pickled vegetables add brightness and acidity to balance rich fish.
• Grilled courgette with apricot and stracciatella is a fresh, seasonal side.
• Both recipes can be scaled up for parties and prepared in advance.
• Serve at room temperature for optimal summer flavor.

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