Trout with Samphire and Beurre Blanc

Name: Trout with Samphire and Beurre Blanc
Yield: Serves 2
Cuisine: France
Ingredients: 1 sprig of thyme; a knob of unsalted butter for frying, plus 125g cut into small cubes and chilled; 14 garlic clove, peeled and thinly sliced; 3 black peppercorns, roughly crushed; 2 X 200 g thick-cut brown or rainbow trout fillets; a squeeze of lemon juice; plain flour; ground black pepper; a small knob of butter; 1 small bay leaf; 2 handfuls of marsh samphire; flaked sea salt; 150 ml dry white wine; 2 medium shallots, peeled and thinly sliced; 1 teaspoon white wine vinegar; sunflower oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Ideally, I prefer the fat end of a large trout cut into a thick wedge for this dish, but most fishmongers will not do this. Anyway, smaller whole fillets are very fine.

Ingredients

2 handfuls of marsh samphire
2 X 200 g thick-cut brown or rainbow trout fillets

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Carefully pick over the samphire and remove any tough stems. Rinse it thoroughly, to get rid of any grit and sand, and break up any larger, multibranched pieces. Put the samphire water on to boil. Do not add salt, as samphire is salty by nature.

Start making the sauce. Melt the knob of butter in a saucepan and very gently fry the shallots, garlic, thyme sprig, bay leaf and peppercorns u