Ingredients

• 140g/5oz chilled unsalted butter
• cut into small cubes
• 2 medium shallots
• peeled
• thinly sliced
• ½ garlic clove
• peeled
• thinly sliced
• 1 sprig fresh thyme
• 1 small bay leaf
• 3 black peppercorns
• crushed
• 150ml/5fl oz dry white wine
• 1 tsp white wine vinegar
• sea salt flakes
• 1-2 tbsp freshly squeezed lemon juice
• 2-3 tbsp plain flour
• salt and freshly ground black pepper
• 2-3 tbsp sunflower oil
• 2 x 200g/7oz thick-cut brown or rainbow trout fillets
• 2 handfuls marsh samphire
• rinsed thoroughly
• tough stems removed
• broken up into small pieces
• 1 tbsp butter
• 1-2 tbsp freshly squeezed lemon juice
• salt and freshly ground black pepper

Directions

• For the beurre blanc
• heat one tablespoon of the butter in a non-reactive pan over a medium heat. When the butter has melted
• add the shallots
• garlic
• thyme
• bay leaf and peppercorns and fry for 2-3 minutes
• or until the shallots have softened but not coloured.
• Add the white wine and wine vinegar and bring the mixture to the boil. Continue to boil until most of the liquid has evaporated
• then gradually whisk in the chilled butter cubes
• one at a time
• until all of the butter has been incorporated into the mixture and the sauce has thickened and is glossy.
• Strain the beurre blanc through a fine sieve into a warmed bowl
• then season
• to taste
• with salt and pour over the lemon juice. Keep warm. (NB: Do not leave the beurre blanc in too warm a place or the sauce may split.)
• For the trout
• heat a large frying pan over a high heat. Sprinkle the flour onto a plate and season
• to taste
• with salt and freshly ground black pepper. Pat the fish fillets fry with kitchen paper.
• Dredge the trout fillets
• skin-sides down
• in the seasoned flour
• then shake off any excess flour. Dip the floured sides of the trout fillets in the sunflower oil.
• When the pan is hot
• add the trout fillets
• floured-sides down
• and fry for 3-4 minutes
• or until more than half of the trout flesh has turned opaque and the skin is crisp and golden-brown. (NB: The skin needs to be flat against the pan to crisp up all over
• so press the trout fillets down with a fish slice if the heat makes them arch up.)
• Turn the trout fillets over carefully and continue to fry for a further minute
• or until the trout fillets are almost cooked through but are still slightly rare in the centre.
• Meanwhile
• for the samphire
• add the samphire to a pan of boiling water (do not add salt) and cook for 2-3 minutes
• or until tender. Drain well
• then return the samphire to the pan
• add the butter and lemon juice and season
• to taste
• with freshly ground black pepper.
• To serve
• divide the samphire between two warmed plates. Place the trout on top and spoon over the beurre blanc.