Sea trout with samphire, potted shrimp & lemon - Good Food Middle East
Buttery new Jerseys, fresh salty samphire and delicate fish are like spring on a plate – add some shellfish and you’re in for a feast
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Ingredients
- 350g Jersey Royal potatoes or small Charlotte potatoes - larger ones halved lengthways
- 2 sea trout or salmon fillets, skin on but scales removed
- pinch of cayenne pepper
- 1 tsp sunflower or vegetable oil
- 85g samphire, well washed
- 25g unsalted butter
- 1 tbsp finely chopped shallot
- 4 tbsp white wine (I used white Burgundy)
- 57g tub potted shrimps (see tip, below)
- 1 tarragon sprig, chopped
- juice 1 lemon
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