Sea trout with samphire, potted shrimp & lemon

Sea trout with samphire, potted shrimp & lemon

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(13 ratings)

Prep: 10 mins Cook: 25 mins


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: per serving

  • kcal559
  • fat31g
  • saturates15g
  • carbs29g
  • sugars4g
  • fibre5g
  • protein33g
  • salt1.9g


  • 350g Jersey Royal potato 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



    Though there are two types of samphire – marsh and rock – only marsh samphire is…

  • 25g unsalted butter
  • 1 tbsp finely chopped shallot



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 tbsp white wine (I used white Burgundy)
  • 57g tub potted shrimp (see tip, below)
  • 1 tarragon sprig, chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

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Comments, questions and tips

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8th Jul, 2020
Tastes absolutely amazing. Definitely recommend.
6th Feb, 2020
This was a very simple but delicious recipe. The flavours worked brilliantly together. I will certainly be trying this one again.
Frantic Flapjack
18th Apr, 2017
This was a really special fish dish but didn't take too much effort to make. Cooked it for Good Friday. Definitely a keeper!
21st Oct, 2016
My favourite good food fish fish. So yummy- quick and tastes really special. I always add some Creme fraiche to the sauce to make it go abit further and add some asparagus. Also use brown shrimp.
20th Mar, 2016
Restaurant quality and super easy to make
8th Sep, 2015
Delicious! Just made this and loved it. Just did everything at the same time rather than in stages, which I got away with.
12th Aug, 2013
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.
23rd Jun, 2013
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.
23rd Jun, 2013
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.
21st Jun, 2013
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.


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