Simple and regional dishes that highlight the best of local produce! The best thing? They're easy to cook at home!
Ingredients (Serves 4 people)
600 g of sea trout, 4 fillets
50 ml of extra virgin olive oil
3300 g of butter
500 g of baby spinach leaves
300 g of clams, soaked in cold salted water
100 ml of dry white wine
1 garlic clove
100 g of samphire
10 baby plum tomatoes
2 - 2/3 handfuls of rainbow chard, de-stemmed and roughly chopped
For the roasted tomatoes cut in half length ways and season
Drizzle with a little olive oil
Place in the oven cut-side up and cook for about 6 hours until soft and concentrated
Start by straining off the salted water
Add 20g butter to a medium sized saucepan on a medium to high heat
Once the butter has melted, add the garlic and cook for 1 minute
Add the clams and adjust to a high heat, stirring for a further minute
Add the wine and place 3 minutes
Strain the clams and keep the residual liquid from the pan
Cook the baby spinach by melting 30g butter in a saucepan on a medium high heat
Add pan and strain of any excess liquid
Leave aside to reheat for serving
Heat pan on a medium to high heat.
Season the skin of the fish and add the olive oil to the pan.
Add the fish to the pan skin side down, gently pressing the flesh to ensure an even cooking of the skin
Season the flesh with salt and leave in the pan until the skin is golden brown
Flip the fish over and turn down to a low heat.
Add the lemon juice and 50g butter and cook for a further 2 minutes
While the fish is searing, combine the 250g butter, salt and water in a large saucepan
As the butter starts to melt, whisk to emulsify the liquid
As soon as it reaches boiling point, add in the prepared chard and boil for one minute.
Strain and serve immediately to avoid over cooking
Add the cooked baby spinach and clams into a small saucepan, with a small amount of the clam juice and reheat.
Use the chard as a bed for the spinach and clams, followed by the samphire, and a drizzle of olive oil