Sea Trout Recipe With Clams, Chard & Samphire

Main
easy
4
1 hour 15 minutes

PT1H15M

Alan Murchison's sea trout recipe results in a refreshing dish which sources the best of British coastal produce. Samphire is a sea vegetable which has grown in popularity in the last few years. Here, samphire is used as an interesting garnish alongside colourful rainbow chard, delicious spinach and clams.

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Ingredients

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Metric

Imperial

Seared sea trout

600g of sea trout, 4 fillets
50ml of extra virgin olive oil
50g of butter
1 dash of lemon juice
salt to season

Baby spinach

500g of baby spinach leaves
30g of butter
salt to season

Chard

250g of butter
500ml of water
salt to taste
1 handful of rainbow chard, de-stemmed and roughly chopped

Clams

300g of clams, soaked in cold salted water
20g of butter
100ml of dry white wine
1 garlic clove, crushed

Garnish

100g of samphire

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Method

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Start with the clams, by straining off the salted water. Add the butter to a medium sized saucepan on a medium to high heat. Once the butter has melted, add the garlic and cook for 1 minute

20g of butter
1 garlic clove

Add the clams and adjust to a high heat, stirring for a further minute. Add the wine and place a lid on or 2-3 minutes. Strain the clams and keep the residual liquid from the pan

100ml of dry white wine
300g of clams

Next, cook the baby spinach by melting the butter in a saucepan on a medium high heat. Add the spinach to the hot pan and salt to season. Once the spinach has wilted remove from the pan and strain of any excess liquid. Leave aside to reheat for serving

500g of baby spinach leaves
30g of butter
salt to season

For the sea trout, heat a non stick pan on a medium to high heat. Season the skin of the fish and add the olive oil to the pan. Add the fish to the pan skin side down, gently pressing the flesh to ensure an even cooking of the skin. Season the flesh with salt and leave in the pan until the skin is golden brown

600g of sea trout
50ml of extra virgin olive oil
salt to season

Flip the fish over and turn down to a low heat. Add the lemon juice and butter and cook for a further 2 minutes

50g of butter
1 dash of lemon juice

While the fish is searing, combine the butter, salt and water in a large saucepan. As the butter starts to melt, whisk vigorously to emulsify the liquid. As soon as it reaches boiling point, add in the prepared chard and boil for one minute. Strain and serve immediately to avoid over cooking

250g of butter
500ml of water
salt to taste
1 handful of rainbow chard

Add the cooked baby spinach and clams into a small saucepan, with a small amount of the clam juice and reheat. Use the chard as a bed for the spinach and clams, followed by the samphire, the sea trout and a generous drizzling of olive oil

100g of samphire

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Alan Murchison

Alan Murchison began working in family-run hotels in Scotland at 14, but it was a stint at Inverlochy Castle in Fort William that gave him his first taste of cooking fine food.