- 1 x whole sea trout
- 500g x new potatoes
- 250g x samphire grass
- 300g x cockles
- 100g x peeled brown shrimp
- 500ml x fish velouté (fennel, leeks, onions, celery, garlic, star anise, white wine, fish stock, cream , soft herbs)
- 30g x sorrel
- Butter, salt, pepper, lemon
Pan Fried River Lune Estuary Sea Trout, with buttered Cheshire new potatoes, and Morecombe Bay Brown Shrimps
Pan Fried River Lune Estuary Sea Trout, with buttered Cheshire new potatoes, and Morecombe Bay Brown Shrimps
Main course cooked by Ben Field from The Bears Paw during Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Scale, fillet & portion sea trout
Cook new potatoes in salted water
Prepare samphire
Steam cockles in white wine and garlic, retain cooking liquor
Make fish velouté, use cooking liquor of cockles
Chiffonarde sorrel leaves
Heat fish velouté, warming cockles and brown shrimp
Pan fry trout portions in butter
Blanch samphire toss in butter and season
Add sorrel to velouté last minute before serving
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