This recipe came about in a similar way to a lot of mine, sitting hungover in my PJs watching Saturday kitchen.  Sir Tom Kerridge cooked some beautiful fresh fish for some hungry fishermen and it inspired me to immediately pull my grown up clothes on and head down to the market to pester my favourite fishmonger.

He happened to have a couple of beautifully fresh rainbow trout with my name on them, he also had a big old pile of samphire so I panicked and bought a big handful. The fresh salty flavour of the samphire cuts through the fish really well.

image by @rasmuskliim

What I Used

For the filling:

  • A healthy handful of samphire.
  • A little handful of garden peas.
  • A few mint leaves.
  • A glug of oil
  • Salt and peper to taste

For the fish:

  • One rainbow trout, filleted with each fillet cut into roughly even halves.
  • A couple of drops of oil.
  • One lemon, thinly sliced.
  • A ball of string.
image by @appletatin

What I Did

I gave the samphire a good rinse and wizzed it up in a food processor adding in the peas, mint and olive oil until it became a light and fluffy puree. I then added a pinch of salt and pepper to taste (doesn’t need much).

After oiling and salting the fish I spread a healthy dollop of puree onto each of the fillets and slapped them together to make a slippery sandwich.


The Fiddly Bit

I then secured each parcel in place with three loops of string around each in order to trap in the steam and make the flesh extra juicy. This was way fiddlier, took way longer and was far messier than I anticipated.

I then laid half of the sliced lemon on a grill pan, added the first parcel, then another layer of sliced lemon and then added the other.

The parcels were then slipped under the grill on a high heat until the skin started to crackle, then flipped until the skin on the other side did the same thing.

I served it up with some baby new potatoes tossed in butter, parsley and black pepper.

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