6 heritage tomatoes, different colours, thinly sliced
1 tsp pink peppercorns
Blend the tomatoes, ginger, garlic, basil and peppercorns in a food processor or blender. Line a sieve with a clean sheet of muslin and place over a large bowl. Pour the blended mixture into the muslin, and leave to strain in the fridge overnight.
When you’re ready to cook the next day, preheat your grill to the highest setting. Lightly oil the side of trout and season with salt. Lay the trout skin side up on a baking tray, with the sliced heritage tomatoes to one side. Grill for 6–8 minutes, or until the trout is cooked through but still lightly pink in the middle. Keep an eye on the tomatoes and remove them if they cook before the trout. Keep warm.
To serve, heat a small pan over a medium heat and toast the peppercorns for a few minutes until fragrant. Remove from the pan and crush.
Divide the grilled tomatoes among 2 serving bowls, and pour over the cold tomato stock. Add some watercress and a generous piece of the trout. Sprinkle with the peppercorns to finish.
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