Fillet of wild sea trout

Method

1. Lightly season the wild sea trout with salt and pepper.

2. Heat a tablespoonful of oil in a large non-stick pan and fry the fillets for about 3 minutes on each side, until they are nicely coloured. If the fillets are very thick you will need to finish them in a hot oven for another 5 to 10 minutes.

3. Meanwhile, give the clams a final rinse and place them in a large pan with the white wine. Cover with a tight-fitting lid and cook over a high heat until they begin to open, shaking the pan and giving them an occasional stir.

4. Drain the clams in a colander, reserving the liquid and pouring it back into the pan. Add the wild garlic and butter to the pan and keep stirring until the butter has melted. Return the clams to the pan and stir well.

5. To serve, carefully remove the trout from the pan with a fish slice and spoon the clams, wild garlic and butter over the top.

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Ingredients

4 x 200g wild sea trout fillet
200-250g clams, washed and cleaned
50ml White wine
50g wild Garlic, roughly chopped
175g unsalted Butter, diced
vegetable oil, for frying

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