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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

A Beautiful Dish, Filled With Tastes Of The Sea, Samphire Can Be Hard To Get In Some Areas Of The UK, Here Is My Stockist Http://www.efoodies.co.uk/invt/samphirefresh. Took A While To Perfect And Still Perfecting The Beurre Blanc, Hey Ho You Can't Make

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