Description
A delightful and elegant sea trout recipe featuring crisp-skinned sea trout fillets served alongside tender samphire and Jersey Royal potatoes, complemented by a rich and tangy potted shrimp and lemon butter sauce infused with tarragon and shallots.
Ingredients
Scale
Potatoes and Vegetables
- 350g Jersey Royal potatoes or small Charlotte potatoes, larger ones halved lengthways
- 85g samphire, well washed
Fish
- 2 sea trout or salmon fillets, skin on but scales removed
- Pinch of cayenne pepper
- 1 tsp sunflower or vegetable oil
Sauce and Garnish
- 25g unsalted butter
- 1 tbsp finely chopped shallot
- 4 tbsp white wine (white Burgundy recommended)
- 57g tub potted shrimps
- 1 tarragon sprig, chopped
- Juice of 1 lemon
Instructions
- Prepare and steam the potatoes: Steam the potatoes for 15-20 minutes using a steamer basket or metal colander placed over a pan of boiling water and covered with a lid, until tender. Meanwhile, preheat the oven to a low temperature and warm three plates in it.
- Prepare the fish: Slash the fish skin a few times, season generously with salt and sprinkle with a pinch of cayenne pepper. Heat a heavy-based frying pan over medium heat and add the oil once hot.
- Cook the fish skin-side down: Place the fish fillets skin-side down in the pan and cook for 6 minutes without moving, until the skin is golden and crisp.
- Finish cooking the fish fillets: Season the top side of the fish, then carefully turn the fillets over using a fish slice or spatula. Cook for an additional 2 minutes until the fish is pale pink throughout with a slight blush remaining in the thickest parts. Transfer to a warm plate and wipe out the pan with kitchen paper.
- Steam samphire with potatoes: Scatter the washed samphire over the cooked potatoes, replace the lid, and steam for another 2-3 minutes until just tender.
- Make the potted shrimp sauce: Melt the butter in the frying pan and gently sizzle the chopped shallot for 1 minute. Add the white wine and boil to reduce the liquid by half. Stir in the potted shrimps, chopped tarragon, and lemon juice to taste. Swirl the pan off the heat so the potted shrimp butter melts and forms a smooth, buttery sauce. Season with salt and pepper to taste.
- Assemble and serve: Spoon the samphire and potatoes onto the warmed plates, drizzle with a little of the shrimp sauce, then place the fish fillets on top. Spoon the remaining sauce and whole potted shrimps over the fish and vegetables. Serve immediately.
Notes
- If potted shrimps are unavailable, substitute with cooked, peeled brown shrimps mixed with an extra 25g unsalted butter and a pinch each of cayenne pepper and either ground mace or nutmeg.
- Jersey Royal potatoes can be substituted with small new potatoes or Charlotte potatoes if unavailable.
- Ensure the fish skin is well dried and scored to achieve maximum crispiness.
- Use a good-quality white wine for the sauce to enhance flavor; white Burgundy is recommended but other dry white wines work as well.
- Keep the plates warm to retain the temperature of the fish and vegetables when serving.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: sea trout, samphire, potted shrimp, lemon butter sauce, Jersey Royal potatoes, seafood, British cuisine, easy fish recipe
