Seared sea trout
- 600g of sea trout, 4 fillets
- 50ml of extra virgin olive oil
- 50g of butter
- 1 dash of lemon juice
- salt to season
Baby spinach
- 500g of baby spinach leaves
- 30g of butter
- salt to season
Chard
- 250g of butter
- 500ml of water
- salt to taste
- 1 handful of rainbow chard, de-stemmed and roughly chopped
Clams
- 300g of clams, soaked in cold salted water
- 20g of butter
- 100ml of dry white wine
- 1 garlic clove, crushed
Garnish
- 100g of samphire
1
Start with the clams, by straining off the salted
water. Add the butter to a medium sized saucepan on a medium to high
heat. Once the butter has melted, add the garlic and cook for 1 minute
- 20g of butter
- 1 garlic clove
2
Add the clams and adjust to a high heat, stirring
for a further minute. Add the wine and place a lid on or 2-3 minutes.
Strain the clams and keep the residual liquid from the pan
- 100ml of dry white wine
- 300g of clams
3
Next, cook the baby spinach by melting the butter in
a saucepan on a medium high heat. Add the spinach to the hot pan and
salt to season. Once the spinach has wilted remove from the pan and
strain of any excess liquid. Leave aside to reheat for serving
- 500g of baby spinach leaves
- 30g of butter
- salt to season
4
For the sea trout, heat a non stick pan on a medium
to high heat. Season the skin of the fish and add the olive oil to the
pan. Add the fish to the pan skin side down, gently pressing the flesh
to ensure an even cooking of the skin. Season the flesh with salt and
leave in the pan until the skin is golden brown
- 600g of sea trout
- 50ml of extra virgin olive oil
- salt to season
5
Flip the fish over and turn down to a low heat. Add
the lemon juice and butter and cook for a further 2 minutes
- 50g of butter
- 1 dash of lemon juice
6
While the fish is searing, combine the butter, salt
and water in a large saucepan. As the butter starts to melt, whisk
vigorously to emulsify the liquid. As soon as it reaches boiling point,
add in the prepared chard and boil for one minute. Strain and serve
immediately to avoid over cooking
- 250g of butter
- 500ml of water
- salt to taste
- 1 handful of rainbow chard
7
Add the cooked baby spinach and clams into a small
saucepan, with a small amount of the clam juice and reheat. Use the
chard as a bed for the spinach and clams, followed by the samphire, the
sea trout and a generous drizzling of olive oil
- 100g of samphire
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