Baked Stuffed Sewin

Sewin may be more familiar to you by its other name, sea trout. To my mind it is even better than salmon. It is a good natural fish with a very delicate flavour and it can be bought in different sizes according to your needs. It is very good just plain with a sauce verte, but this receipt is a little more exciting and has my beloved anchovy fillets within.


  • 4 sewin, weighing about 450g/1lb each, filleted
  • 8 tbsp white breadcrumbs
  • 150ml/¼ pint milk
  • 150g/6oz shallots, finely chopped
  • 6 mushrooms, stalks removed and chopped small
  • 150g/6oz butter
  • 1 egg
  • 2 tbsp chopped parsley
  • juice of ½ a lemon
  • pinch of grated nutmeg
  • salt and freshly ground pepper
  • 4 anchovy fillets soaked in milk for 30 minutes


Ask your fishmonger to fillet the sewin. Soak the breadcrumbs in the milk, then squeeze the breadcrumbs out and set aside. Gently fry the shallots and mushrooms in 115g/4oz butter, until the shallots become translucent. Mix the breadcrumbs with egg, chopped parsley, lemon juice, grated nutmeg, salt and pepper and add to the mushroom mixture. Stuff the mixture into the 4 sewin fillets, adding 1 anchovy to each. Wrap each one in tin foil. Grease an ovenproof dish with the rest of the butter, add the foil-wrapped fillets and bake in a preheated moderate oven at 190°C/375°F/Gas 5 for 40 minutes.