Trout with Samphire and Beurre Blanc

Pan-fried trout fillets served over buttery blanched samphire and finished with a classic citrusy white wine butter sauce.

Dinner Seafood High Protein French Trout

Estimated Nutrition

Calories

1091.2

kcal / serving

2182.4 kcal total

Carbs

16.2g

per serving

32.4 g total

Fat

91.1g

per serving

182.2 g total

Protein

44.3g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

140

Unsalted Butter

chilled, cut into small cubes

Butter

Fruits

Lemon Juice

freshly squeezed

GrainsCereals

Plain Flour

Liquids

150

Dry White Wine

NutsSeeds

0.5

clove

Garlic

peeled, thinly sliced

sprig

Thyme

fresh

piece

Bay Leaf

small

piece

Black Peppercorn

crushed

pinch

Sea Salt Flakes

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Sunflower Oil

Seafood

400

Trout Fillet

thick-cut brown or rainbow trout

Vegetables

piece

Shallot

peeled, thinly sliced

handful

Marsh Samphire

rinsed thoroughly, tough stems removed, broken into small pieces

Method

Boil samphire for 3 minutes, drain, then toss with butter, lemon juice, and pepper.

Turn trout over and fry for 1 more minute until cooked through.

Fry trout floured-side down for 4 minutes until skin is crisp and golden.

Dredge trout fillets skin-side down in flour and dip the floured side in sunflower oil.

Heat a frying pan and season flour with salt and pepper.

Strain sauce through a sieve, season with salt and lemon juice, and keep warm.

Add white wine and vinegar, boil until mostly evaporated, then whisk in chilled butter cubes until glossy.

Heat 14g of butter and sauté shallots, garlic, thyme, bay leaf, and peppercorns for 3 minutes until soft.

Plate samphire, top with trout, and finish with beurre blanc sauce.