#CookWithBlu - Lightly Roasted Lake Trout from the Radisson Blu Hotel, Leeds

Simple and regional dishes that highlight the best of local produce! The best thing? They're easy to cook at home!

#CookWithBlu

Ingredients (Serves 4 people)

600 g of sea trout, 4 fillets

50 ml of extra virgin olive oil

3300 g of butter

Lemon juice

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

Preparation

 

Tomatoes

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

Clams

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

Baby Spinach

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

Sea Trout

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

Rainbow Chard

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

Garnish

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

Have you tried this #CookWithBlu recipe at home? We'd love to see it! Share your photo or video with us on Instagram or Twitter with the hashtag #RadissonBlu!

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