Alan Murchison’s Sea Trout With Ruby Chard & Clams

Ingredients

• 600g of sea trout, 4 fillets
• 50ml of extra virgin olive oil
• 50g of butter
• 1 dash of lemon juice
• salt to season
• 500g of baby spinach leaves
• 30g of butter
• 250g of butter
• 500ml of water
• salt to taste
• 1 handful of rainbow chard, de-stemmed and roughly chopped
• 300g of clams, soaked in cold salted water
• 20g of butter
• 100ml of dry white wine
• 1 garlic clove, crushed