Sea trout with samphire, potted shrimp & lemon

Thursday, 15 June 2017 - 11:02 | Views - 611

Ingredients

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

25g unsalted butter

1 tbsp finely chopped shallot

57g tub potted shrimp

1 tarragon

juice 1 lemon

Prep: 10 MINS
Cook: 25 MINS

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.

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