Sea trout with ruby chard and clams


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Seared sea trout

Baby spinach


  • 250g of butter
  • 500ml of water
  • salt to taste
  • 1 handful of rainbow chard, de-stemmed and roughly chopped


  • 300g of clams, soaked in cold salted water
  • 20g of butter
  • 100ml of dry white wine
  • 1 garlic clove, crushed


  • 100g of samphire
  • haricot beans, drained
Start with the clams, by straining off the salted water. Add the 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 a lid on or 2-3 minutes. Strain the clams and keep the residual liquid from the pan
  • 100ml of dry white wine
  • 300g of clams
Next, cook the baby spinach by melting the butter in a saucepan on a medium high heat. Add the spinach to the hot pan and salt to season. Once the spinach has wilted remove from the pan and strain of any excess liquid. Leave aside to reheat for serving
For the sea trout, heat a non stick 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
  • 600g of sea trout
  • 50ml of extra virgin olive oil
  • salt to season
Flip the fish over and turn down to a low heat. Add the lemon juice and butter and cook for a further 2 minutes
While the fish is searing, combine the butter, salt and water in a large saucepan. As the butter starts to melt, whisk vigorously 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, haricot beans, the sea trout and a generous drizzling of olive oil
  • 100g of samphire
  • haricot beans, drained
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