Friday 24 June 2022


This little number is the perfect omega 3 packed supper for an early summer's day! The question is when will I get over this new found obsession with samphire because for now I cannot stop cooking with it!


  • 350g Jersey Royal potato or small Charlotte potatoes - larger ones halved lengthways
  • 2 sea trout fillets, skin on but scales removed
  • Pinch of cayenne pepper
  • 1 tsp sunflower or vegetable oil
  • 200g samphire , well washed
  • 50g unsalted butter
  • 1 tbsp finely chopped shallot
  • 4 tbsp white wine (I used white Burgundy)
  • 100g brown shrimps
  • 1 tarragon sprig, chopped
  • juice 1 lemon
  • 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.
  • 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.
  • 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.
  • Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender.
  • 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, 25g of butter, tarragon and lemon juice to taste. 
  • 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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