Fillet of Chalk Stream Trout with Clams, Peas and Crème Fraîche Recipe

4
20 minutes

Ingredients

  • 40g of fine salt
  • 40g of caster sugar
  • 2 lemons, zested and juiced
  • 600g of chalk stream trout, (skin on), divided into 4 portions
  • 800g of clams
  • 400ml of Rathfinny Classic Cuvée
  • 200g of fresh peas, (podded weight)
  • 160g of créme fraiche
  • 40g of chives, finely chopped
  • 4 tbsp of trout roe, (or use salmon roe)
  • 1 handful of pea shoots
  • salt to season
  • black pepper to season

Method

1

Preheat the oven to 180°C

2

Mix the salt, sugar and lemon zest together in a small bowl. Sprinkle the mixture over the flesh side of the trout and leave to sit for 20 minutes 

  • 40g of fine salt
  • 40g of caster sugar
  • 2 lemons, zested and juiced
  • 600g of chalk stream trout, (skin on), divided into 4 portions
3

After 20 minutes rinse off the salt and sugar thoroughly, then dab dry with a clean tea towel

4

Place the fish on to a lightly oiled baking sheet and transfer into the oven for 4 minutes

5

Set a small pan over a medium to high heat and combine the clams and Rathfinny in a bowl. Once the pan is nice and hot, add the clams and Rathfinny and put a lid on

  • 800g of clams
  • 400ml of Rathfinny Classic Cuvée
6

The clams should only take a minute or two to open. Once they do, add the fresh peas and cook for 30 seconds

  • 200g of fresh peas, (podded weight)
7

Add the creme fraiche, chopped chives, trout roe and a little lemon juice to the pan and taste for seasoning. Adjust with salt and pepper if necessary

  • 160g of créme fraiche
  • 40g of chives, finely chopped
  • 4 tbsp of trout roe, (or use salmon roe)
  • 2 lemons, zested and juiced
  • salt to season
  • black pepper to season
8

To serve, peel the skin off the pieces of fish and place in the middle of 4 bowls. Arrange the clams around the fish, and spoon the sauce and peas around the outside. Garnish with pea shoots, and serve

  • 1 handful of pea shoots