Trout with Samphire and Beurre Blanc

Name: Trout with Samphire and Beurre Blanc
Yield: Serves 2
Cuisine: France
Ingredients: 1 teaspoon white wine vinegar; 2 handfuls of marsh samphire; 2 X 200 g thick-cut brown or rainbow trout fillets; plain flour; flaked sea salt; a knob of unsalted butter for frying, plus 125g cut into small cubes and chilled; a squeeze of lemon juice; ground black pepper; sunflower oil; a small knob of butter; 2 medium shallots, peeled and thinly sliced; 150 ml dry white wine; 1 sprig of thyme; 14 garlic clove, peeled and thinly sliced; 3 black peppercorns, roughly crushed; 1 small bay leaf

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Ideally, I prefer the fat end of a large trout cut into a thick wedge for this dish, but most fishmongers will not do this. Anyway, smaller whole fillets are very fine.

Ingredients

2 handfuls of marsh samphire
2 X 200 g thick-cut brown or rainbow trout fillets

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Carefully pick over the samphire and remove any tough stems. Rinse it thoroughly, to get rid of any grit and sand, and break up any larger, multibranched pieces. Put the samphire water on to boil. Do not add salt, as samphire is salty by nature.

Start making the sauce. Melt the knob of butter in a saucepan and very gently fry the shallots, garlic, thyme sprig, bay leaf and peppercorns u