Sea trout with ruby chard and clams
by Alan Murchison
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Ingredients
Fish & Shellfish
600g of sea trout, 4 fillets
300g of clams, soaked in cold salted water
Oils & Vinegars
50ml of extra virgin olive oil
Dairy
350g of butter
Fruit & Vegetables
1 dash of lemon juice
1 handful of rainbow chard, de-stemmed and roughly chopped
1 garlic clove, crushed
Store Cupboard
salt to season
Salad & Fresh Herbs
500g of baby spinach leaves
100g of samphire
Beverages
500ml of water
100ml of dry white wine