Preparation

Create four 120 g portions from the boned and skinned trout fillets and divide each one into three pieces.
Melt the butter in a pan until golden, sear the trout without salting, and then cook very gently so that the part in contact with the pan is crunchy, the middle is cooked and the surface almost raw.
Wash the courgettes and cook whole in a saucepan in lots of unsalted water. Remove, leave to cool and then slice into rounds.
Brush the surface of the trout with BAUER VEGETABLE DADOCREMA then arrange the courgettes on top so they overlap with each other. Squeeze a few drops of lemon juice over the courgettes and drizzle with extra virgin olive oil, then serve.