Fillet of Sea Trout/Samphire & Beurre Blanc

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Preparation info

  • Serves

    Four

    • Difficulty

      Medium

Appears in

Hook Line Sinker: A seafood cookbook

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</

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