Fillet of Sea Trout with Samphire and Cockles

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

SEA TROUT, COCKLES, AND SAMPHIRE ARE ALL AVAILABLE THROUGHOUT THE SUMMER MONTHS, so why not cook them together? Fresh cockles can be as delicious as the best palourde dams, but you might be put off by the gritty things in polystyrene cups that are sold at the seaside. You could use clams instead, but do try them and ask your fishmonger to order them in advance. To avoid the cockles being sandy, soak them in a bowl of cold water for about an hour and give them a vigorous stir every so often,