Ingredients

Ingredients For the beurre blanc

• 140g/5oz chilled unsalted butter, cut into small cubes

• 2 medium shallots, peeled, thinly sliced

• ½ garlic clove, peeled, thinly sliced

• 1 sprig fresh thyme

• 1 small bay leaf

• 3 black peppercorns, crushed

• 150ml/5fl oz dry white wine

• 1 tsp white wine vinegar

• sea salt flakes

• 1-2 tbsp freshly squeezed lemon juice

For the trout

• 2-3 tbsp plain flour

• salt and freshly ground black pepper

• 2-3 tbsp sunflower oil

• 2 x 200g/7oz thick-cut brown or rainbow trout fillets

For the samphire

• 2 handfuls marsh samphire, rinsed thoroughly, tough stems removed, broken up into small pieces

• 1 tbsp butter

• 1-2 tbsp freshly squeezed lemon juice

• salt and freshly ground black pepper

Description

Recipe Uses 140g/5oz Chilled Unsalted Butter, Cut Into Small Cubes , 2 Medium Shallots, Peeled, Thinly Sliced, ½ Garlic Clove, Peeled, Thinly Sliced,...

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