Sea trout with samphire, potted shrimp & lemon

Sea trout with samphire, potted shrimp & lemon

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

Buttery new Jerseys, fresh salty samphire and delicate fish are like spring on a plate - add some shellfish and you're in for a feast

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
559
protein
33g
carbs
29g
fat
31g
saturates
15g
fibre
5g
sugar
4g
salt
1.9g

Ingredients

  • 350g Jersey Royal potatoes or small Charlotte potatoes - larger ones halved lengthways
  • 2 sea trout or salmon fillets, skin on but scales removed
  • pinch of cayenne pepper
  • 1 tsp sunflower or vegetable oil
  • 85g samphire, well washed
  • 25g unsalted butter
  • 1 tbsp finely chopped shallot
  • 4 tbsp white wine (I used white Burgundy)
  • 57g tub potted shrimps (see tip, below)
  • 1 tarragon sprig, chopped
  • juice 1 lemon

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Method

  1. Steam the potatoes for 15-20 mins, either using a steamer basket or a simple metal colander over a pan of boiling water, with a lid on top. Put 3 plates in a low oven to warm.
  2. Slash the fish skin a few times, then season generously and sprinkle with the cayenne. Put a heavy-based frying pan over a medium heat, adding the oil once the pan is hot. Cook the fish, skin-side down, for 6 mins, until the skin is golden and crisp. Avoid the urge to move it about.
  3. Season the fish on the upper side, then carefully turn the fillets using a fish slice or spatula. Cook for 2 mins more until the fish has changed from dark to pale pink all over, with a little blush remaining in the thickest part. Transfer to a warm plate. Wipe out the pan with kitchen paper.
  4. Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender.
  5. Melt the butter in the frying pan and sizzle the shallot for 1 min. Splash in the wine, boil to reduce by half, then add the shrimps, tarragon and lemon juice to taste. Swirl the pan off the heat to melt the potted shrimp butter and make a buttery sauce, then season to taste. Spoon the veg onto warm plates, drizzle with a little sauce, then top with the fish, the rest of the sauce and the shrimps.

Recipe from Good Food magazine, May 2013

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Comments

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eleanormayo's picture
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My flatmate foraged some samphire at the weekend, so I made this with salmon & without the potted shrimps as it was rather short notice! But was a good recipe for guidance & inspiration.

bluejay's picture

Delicious! Used small shrimps in my own version of potted shrimp, substituted dill for tarragon as I had none and added some thin trimmed aspragus to the samphire for a real weekend treat.

bluejay's picture

Delicious! Had to use small shrimp in my own version of potted shrimps and dill instead of tarragon (didn't have any). Also added some trimmed thin asparagus along with the samphire to use it up. Was a real weekend treat.

moirashaw1's picture

What a stunning dish! Was unable to get potted shrimps or the little brown shrimps, so used a handful of supermarket prawns. Will definitely make again, hopefully with the brown shrimps. Go easy on the tarragon and like the lemon juice, add to taste.

provene's picture

Alan if you found the Samphire to 'gelatinous' then I can only suggest you cooked it for too long. Samphire has a crunchy, salty texture and isn't (or shouldn't be) 'gelatinous'. I cook samphire for just a few minutes in a steamer over the jersey royals. I cook samphire, trout and jersey royals as often as I can get away with it during the right season!

alanjns's picture

Disappointed! I've never had samphire before and found the gelatinous texture awful and the taste nondescript. I also found the tarragon overpowering. I also couldn't get sea trout, so used salmon instead. Just a shame I didn't like this recipe as my fishmonger is getting some sea trout in for me!

reevey's picture

Wonderful! Couldn't obtain sea trout but used salmon as suggested. A marvellous recipe full of flavour from start to finish. Followed the reeks implicitly and it worked as is.

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