Sewin, Welsh Cockles and Soused Vegetables

Now is a good time of year to sample sewin or sea trout. The flesh of the fish is a wonderful pink. It is quite a bit paler than salmon but can be cooked in pretty much the same ways – except that any accompanying sauce should be really delicate, as the fish has a light, distinctive flavour. Sousing is a simple way to accentuate the flavours of an exceptionally fresh fish.