Fillet of sea trout with samphire & beurre blanc

Galton Blackiston

Galton Blackiston

31st October 2017
Galton Blackiston

Fillet of sea trout with samphire & beurre blanc

Fillet of sea trout with samphire & beurre blanc recipe from the menu at the one Michelin star Morston Hall. Serves Four


  • For the beurre blanc:
  • 2 shallots, peeled, finely sliced
  • 1 tbsp wine vinegar
  • 2 tbsp lemon juice
  • 4 tbsp white wine
  • 225g salted butter, cubed
  • zest of half 1 lemon, finely grated
  • sea salt & black pepper
  • For the sea trout:
  • 4 x 150g fillets of sea trout, skinned, pin bones removed
  • rapeseed oil
  • 1 knob of salted butter
  • sea salt & black pepper
  • For the samphire:
  • 250g samphire, carefully picked
  • over and washed thoroughly
  • 25g salted butter
  • sea salt & black pepper


To make the beurre blanc, place the shallots into a saucepan together with the wine vinegar, lemon juice and white wine. Bring to the boil and reduce the liquid to about a tablespoon. Add 1 tablespoon of cold water, and keep on the heat to reduce the liquid again to just a tablespoon.
Turn the heat down and over a low heat, whisk in the butter about 25g at a time. The sauce will emulsify. Once all the butter has been added, remove the pan from the heat and pass the sauce through a sieve into another saucepan. Set aside until needed, but do not refrigerate or the sauce will separate.
To cook the sea trout, heat a frying pan over a medium heat, add a good splash of rapeseed oil and the butter. When the butter foams place the fillets in the pan, season, press down firmly on the fillets and fry for 3 to 4 minutes. Turn the fish over and fry for a further 30 seconds, again seasoning with salt and freshly ground black pepper as you do so.
To cook the samphire, bring a pan of unsalted water to the boil, throw in the samphire and cook for 3 minutes. Drain thoroughly, smother with butter and season with salt and freshly ground black pepper.
Just before serving reheat the beurre blanc, carefully stirring the sauce over a low heat, stir in the lemon zest and check the seasoning.
Serve the sea trout on a bed of buttered samphire with the lemon beurre blanc.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.