Straight out of Grayshott Spa and Hotel’s new book Gut Gastronomy: Revolutionise Your Eating to Create Great Health by Vicki Edgson and Adam Palmer. Based on the spa’s health regime created by Elaine Williams and Stephanie Moore, they share a recipe that will give us that spa feeling at home…

Sea trout is sweeter and lighter than salmon and has a more delicate taste. Sorrel may be difficult to source but is well worth looking for – it may even grow wild in your own garden. Rich in antioxidants, beta-carotene and Vitamin C, it is a great flavour enhancer for soups and sauces.

Ingredients: serves four

• One cucumber
• Pinch of sea salt
• Four tsp cider vinegar
• One tsp chopped dill
• Juice of ½ lemon
• 200g (7oz) Tenderstem broccoli
• 30g (1 ¼ oz/3 tbsp) Clarified butter
• 20g (¾ oz) Sorrel
• One tsp coconut oil
• Four 125g (4oz) sea trout fillets, skin on, scaled and boned

Method

• To prepare the cucumber, peel away the outer skin with a potato peeler and then cut it in half lengthways. Remove and discard the seeds. Cut the outer part of the cucumber with a potato peeler or sharp knife into long ribbons ready to marinate.
• Sprinkle the cucumber trimmings and seeds with the sea salt and place them in a colander with a bowl set underneath to collect the juice – you will only need about 50ml (2fl oz/scant . cup). Add the cider vinegar, dill and lemon juice to the cucumber juice and then marinate the ribbons of cucumber for about 1 hour.
• Trim the broccoli stalks halfway up, reserving the ends. Blanch the tops in boiling salted water for one minute, then refresh under cold running water. Shred the remaining stalks finely and sweat them in most of the butter in a small covered pan for about 15–20 minutes, until soft. Add the sorrel, season to taste with salt and pepper and then blend until smooth. Keep warm.
• Heat a nonstick frying pan over a high heat and melt the coconut oil until smoking. Season the sea trout with salt and pepper and fry, skin-side down, for 3 minutes. Turn the sea trout over and fry for 1½ minutes on the other side until cooked.
• Meanwhile, using the hot pan from cooking the sea trout, melt the remaining butter and reheat the blanched tenderstem broccoli tops. Serve the sea trout with the marinated cucumber, tenderstem purée and broccoli.