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

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

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