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!SERVES 2
- 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.