Cooking With Game

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    Sea Trout and Clams.

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    Sea Trout and Clams.

    Post  Admin on Thu Mar 01, 2012 1:41 pm

    Ingredients (serves 4)

    4 wild sea-trout fillets
    400g Palourde clams
    half a lemon
    1kg maris piper potatoes, mashed
    1g saffron
    250ml fish stock
    100ml double cream
    25g unsalted butter

    Parsley butter: 200g unsalted butter
    100g picked parsley
    pinch of paprika

    Method

    1. Prepare the parsley butter first by finely chopping the picked parsley and mixing with the softened butter.

    2. Add a pinch of paprika, roll in clingfilm and refrigerate.

    3. Bring the fish stock to the boil and infuse the saffron for 20 minutes.

    4. Add the cream and unsalted butter and cook for a further three minutes.

    5. Add the mashed maris pipers while they’re still hot, season and keep hot in the oven.

    6. Heat a pan, pour in a little olive oil, season the wild sea trout fillets and fry skin down for 4-5 minutes.

    7. Turn and cook for another 3-4 minutes. Keep warm.

    8. Put the clams in a hot pan. As they start to open, add the parsley butter quickly in small lumps. Then add a squeeze of lemon juice.

    9. If the butter starts to brown, add a few drops of water.





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