Sea trout with samphire in a shrimp, cockle and butter sauce

Welcome to the first blog post from What Chloe Cooked! Let’s start with a deliciously simple and seasonal dish that’s perfect for midweek when time is short or for a lazy weekend dinner when a little indulgence is needed. Using only the freshest ingredients, this recipe is a sure fire hit.

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Ingredients- serves 2

300g Jersey Royals or Charlotte potatoes
2 sea trout fillets
Pinch of cayenne pepper
1 tbsp vegetable oil
25g unsalted butter
1 finely diced shallot
45g brown shrimp
45g cockles
Lemon
80g samphire
2 tbsp white wine

1. First thing’s first- get the potatoes on to steam. You can do this either with a colander over a pan of boiling water or use a traditional steamer. If you choose to steam over a colander then make sure the colander is resting above the water line- the potatoes should not be touching the water!

2. Take the trout fillets and carefully slash the skin a few times. Season well with salt and pepper and sprinkle over a pinch of cayenne.

3. Heat the oil in a good, non- stick frying pan over a medium heat. When the oil is hot, add the trout fillets skin side down- you are aiming for a beautifully golden skin which should take 5-6 minutes. As tempting as it can be to move the fish around the pan, resist the urge!

4. When the trout is golden carefully turn it over in the pan and continue to pan fry for a couple more minutes until the fish turns a blush pink. Remove the fish from the pan and keep warm on serving plates before starting the sauce. You need to use the same frying pan again for the sauce so wipe this out well.

5. Check your potatoes at this point and add the samphire to the steamer. The samphire will only need a couple of minutes until it is tender. If you find samphire too salty you can also give it a rinse before steaming it.

6. Melt the butter over a medium heat and add the finely chopped shallot for one minute until beginning to soften. Add the white wine, brown shrimps, cockles and a squeeze of lemon juice to taste; reduce the wine by half. I urge you to try cockles in this dish as they complement the sweet taste of the brown shrimp perfectly. Gone are the days of vinegary morsels in jars that you picked at with a cocktail stick! Alternatively you may also like to try using just brown shrimp and I would use 90g of these as a substitute. You won’t need to add extra seasoning as you will have already seasoned the trout fillets and the samphire brings a natural saltiness to the dish.

7. Now for the plating up! Dinner is nearly served! Spoon the steamed potatoes and samphire onto the plates and drizzle a little of the buttery sauce over. The trout should then be placed on top of the bed of vegetables before adding the rest of the sauce over the top.

Be prepared for this recipe to become a feature of your weekly menu.

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