Sea trout with samphire, potted shrimp & lemon

Name: Sea trout with samphire, potted shrimp & lemon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 350 grams Jersey Royal potato or small Charlotte potatoes - larger ones halved lengthways; 2 fillets sea trout or salmon fillets, skin on but scales removed; 1 pinch pinch of cayenne pepper; 1 teaspoon sunflower or vegetable oil; 25 grams unsalted butter; 1 Tbsp finely chopped shallot; 4 Tbsps white wine (I used white Burgundy); 57 grams potted shrimp (see tip, below); 1 tarragon sprig, chopped; 1 juice lemon; 85 grams samphire, well washed

Sea trout with samphire, potted shrimp & lemon might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 511 calories, 44g of protein, and 24g of fat per serving. This recipe serves 2. If you have juice of lemon, salmon, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Steamer Basket

Colander

Oven

Frying Pan

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.

Ingredients you will need

Ground Cayenne Pepper

Fish

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish

Equipment you will use

Spatula

Transfer to a warm plate. Wipe out the pan with kitchen paper.

Equipment you will use

Frying Pan

Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender.

Ingredients you will need

Potato

Samphire

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.

Ingredients you will need

Lemon Juice

Tarragon

Shallot

Shrimp

Butter

Sauce

Fish

Wine

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

350grams

Jersey Royal potato or small Charlotte potatoes - larger ones halved lengthways 2fillets

sea trout or salmon fillets, skin on but scales removed 1pinch

pinch of cayenne pepper 1teaspoon

sunflower or vegetable oil 25grams

unsalted butter 1Tbsp

finely chopped shallot 4Tbsps

white wine (I used white Burgundy)57grams

potted shrimp (see tip, below)1

tarragon sprig, chopped 1

juice lemon 85grams

samphire, well washed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Trout can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.