Fillet of Sea Trout/Samphire & Beurre Blanc

Name: Fillet of Sea Trout/Samphire & Beurre Blanc
Yield: Serves Four
Ingredients: sea salt & black pepper; 4 tbsp white wine; 2 shallots, peeled, finely sliced; rapeseed oil; 4 x 150 g fillets of sea trout, skinned, pin bones removed; 1 knob of salted butter; 2 tbsp lemon juice; 1 tbsp wine vinegar; 25 g salted butter; 250 g samphire, carefully picked over and washed thoroughly; 225 g salted butter, cubed; zest of half 1 lemon, finely grated

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Beurre Blanc

2 shallots, peeled, finely sliced
1 tbsp wine vinegar
2 tbsp</

Fish course
Pescatarian
Gluten-free

Method

To make the beurre blanc

Place the shallots into a saucepan together with the wine vinegar, lemon juice and white wine. Bring to the boil and reduce the liquid to about a tablespoon. Add 1 tablespoon of cold water, and keep on the heat to reduce the liquid again