Alan Murchison’s Sea Trout With Ruby Chard & Clams
Enjoy the very best of the British coastline with this delectable dish.
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
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
- 100g of samphire
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