4 160g Sea Trout portions, skin on and pin boned, you fish monger will happily do this for you
Place into a pre heated oven at 180 for 10 minutes until fish is just cooked
Sauce buerre Blanc
· 2 shallots finely chopped
· 60mls white wine vinegar
· 60mls white wine
· 125g cold unsalted Country butter, cut into small chunks, I use Glenilen
· salt and freshly ground white pepper
· 5 table spoons, chives finely chopped, to garnish
1. For the beurre blanc, place the shallots, vinegar, wine and 60ml water into a saucepan. Set over a moderate heat until almost no liquid remains.
2. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.
3. Spoon the sauce over samphire and crawfish and garnish with chives.
Chef’s tips
This dish also works well with any type of fish, ask your fish monger which fish is the freshest
