350g Jersey Royal potato or small Charlotte potatoes
2 Sea Trout fillets, skin on, but scales removed
A pinch of cayenne pepper
1 tsp sunflower or vegetable oil
85g Samphire, well washed
1 tbsp capers
½ tsp butter
2 lemons, juiced
Salt and ground black pepper to taste
2 tbsps cold butter
(Brown shrimp can be added on top at the end)
- Steam the potatoes for 15-20 mins, either using a steamer basket or a simple metal colander over a pan of boiling water, with a lid on top. Put 3 plates in a low oven to warm.
- Slash the fish skin a few times, then season generously and sprinkle with the cayenne pepper.
- Put a heavy-based frying pan over a medium heat, adding the oil once the pan is hot.
- Cook the fish, skin-side down, for 6 mins, until the skin is golden and crisp. Avoid the urge to move it about.
- Season the fish on the upper side, then carefully turn the fillets using a fish slice or spatula.
- Cook for 2 mins more until the fish has changed from dark to pale pink all over, with a little blush remaining in the thickest part.
- Transfer to a warm plate and wipe out the pan with kitchen paper.
- Scatter the Samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender.
For the sauce:
- Crush the capers in a small bowl with the back of a spoon.
- Melt 1/2 a teaspoon of butter in a pan over medium-high heat until the butter foams and is golden; sauté the capers until fragrant, about 15 seconds.
- Add the lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, which should take between 1 and 3 minutes. Season with salt and pepper then remove from the heat.
- Stir the cold butter into the lemon mixture, stir constantly until butter is completely melted and the sauce is shiny and thick, about 1 minute.