Dinner

Sea Trout with Samphire, Potted Shrimps & Lemon Recipe

BySophie Carsel January 5, 2026January 5, 2026

Introduction

This elegant sea trout dish combines tender fish with crisp samphire, buttery potted shrimps, and zesty lemon to create a fresh, flavorful meal. Perfect for a special dinner, the recipe highlights simple ingredients with a sophisticated twist.

A white plate sits on a white marbled surface with a stack of food in the center. The bottom layer is made of thick, smooth yellow gnocchi arranged neatly in a small pile. Scattered over and around the gnocchi are thin, green sea vegetables, adding a fresh pop of color and texture. On top of this base lies a cooked fish fillet with a golden-brown crispy skin, slightly elevated from the gnocchi beneath it. The fish is topped with small, light-colored crunchy pieces, and more of the green sea vegetables are placed on and around it. A white napkin is folded next to the plate, and silver cutlery is placed on the white marbled surface to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g Jersey Royal potatoes or small Charlotte potatoes (larger ones halved lengthways)
2 sea trout or salmon fillets, skin on and scales removed
Pinch of cayenne pepper
1 tsp sunflower or vegetable oil
85g samphire, well washed
25g unsalted butter
1 tbsp finely chopped shallot
4 tbsp white wine (such as white Burgundy)
57g tub potted shrimps
1 tarragon sprig, chopped
Juice of 1 lemon

Instructions

Step 1: Steam the potatoes for 15-20 minutes using a steamer basket or a metal colander over boiling water with a lid on. Meanwhile, warm 3 plates in a low oven.
Step 2: Slash the fish skin a few times, season generously, and sprinkle with cayenne pepper. Heat a heavy-based frying pan over medium heat and add the oil once hot. Cook the fish skin-side down for 6 minutes without moving, until the skin is crisp and golden.
Step 3: Season the top side of the fish, then carefully turn the fillets and cook for 2 more minutes until the flesh turns pale pink with a slight blush in the thickest part. Transfer fish to a warm plate and wipe out the pan.
Step 4: Scatter samphire over the steamed potatoes, cover, and steam for another 2-3 minutes until tender.
Step 5: Melt butter in the frying pan, add shallot, and sauté for 1 minute. Add white wine and boil until reduced by half. Stir in potted shrimps, tarragon, and lemon juice. Remove from heat and swirl to melt the butter into a sauce. Season to taste.
Step 6: Spoon the samphire and potatoes onto warm plates, drizzle with some sauce, then top with the fish. Pour over the remaining sauce and potted shrimps before serving.

Tips & Variations

If potted shrimps are unavailable, substitute with cooked peeled brown shrimps. Add an extra 25g (1oz) of butter, a pinch of cayenne, and a pinch of ground mace or nutmeg to the pan for a similar flavor.

Storage

Best enjoyed immediately for optimal texture and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven or steamer to avoid drying out the fish and vegetables.

How to Serve

A white round plate sits on a white marbled surface with a white cloth napkin to the left and silver fork and knife to the right. In the center of the plate, there is a layer of yellow gnocchi, shaped like small, soft cylinders, arranged closely together. On top of the gnocchi, there are thin green strands of sea vegetables scattered in different directions. The top layer features a rectangular piece of seared fish with golden-brown crispy skin and light flaky flesh beneath, garnished with small round light brown nuts or seeds. The overall look is neat with natural colors of yellow, green, and golden brown on the white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, salmon or other firm white fish fillets work well as substitutes for sea trout in this recipe.

What is samphire and where can I find it?

Samphire is a salty, crunchy coastal plant often used in seafood dishes. It’s available fresh or frozen in many supermarkets or specialty food stores.