Fillet of Chalk Stream Trout with Clams, Peas and Crème Fraîche Recipe
Chris Shaw uses Rathfinny Classic Cuvée to flavour a sauce made with clams, crème fraîche and peas.
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Ingredients
- 40g of fine salt
- 40g of caster sugar
- 2 lemons, zested and juiced
- 600g of chalk stream trout, (skin on), divided into 4 portions
- 800g of clams
- 400ml of Rathfinny Classic Cuvée
- 200g of fresh peas, (podded weight)
- 160g of crème fraiche
- 40g of chives, finely chopped
- 4 tbsp of trout roe, (or use salmon roe)
- 1 handful of pea shoots
- salt to season
- black pepper to season
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