Sea Trout with Potted Shrimp and Samphire
Sea Trout with Potted Shrimp and Samphire



  • 2 sea trout fillets, skin on
  • Pinch of cayenne pepper
  • 1 tsp veg oil
  • 85g washed samphire
  • 25g butter
  • 1 tbsp chopped shallot
  • 4 tbsp white wine
  • 50g potted shrimp
  • 1 sprig of tarragon, chopped
  • 1 lemon, juice only
  • New potatoes, steamed to serve
  • Slash the skin of the fish and season with salt and cayenne pepper. Cook in the oil for 6 mins, skin-side down, then turn and cook for 2 mins more on the other side. Transfer to a plate.
  • Steam the samphire for 4 mins, until just tender. Melt the butter in the frying pan, sizzle the shallot for 1 mins, then splash in the wine and leave to bubble until reduced by half. Add the potted shrimps, lemon juice and tarragon, then swirl the pan to make a buttery shrimp sauce. Spoon the samphire onto warm plates with the new potatoes, drizzle with a little sauce, then top with the fish and drizzle with the remaining sauce and shrimp.
25 mins
2 serving

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