
Bryn Williams
from
Market Kitchen
Good things come to those who wait as Bryn Williams slow-cooked dinner party dish proves
Good things come to those who wait as Bryn Williams slow-cooked dinner party dish proves
Sea trout with samphire and confit lemons
Method
2. In another saucepan, bring 100ml water and the sugar to the boil, then add the vanilla pod, star anise and garlic clove. Put the cooled lemons into this stock syrup and cook for 12 hours over a very low heat.
3. For the trout and samphire: heat a little olive oil in a frying pan and cook the trout fillet for 8-10 minutes, turning half way through cooking time.
4. Meanwhile, in another saucepan, blanch the samphire in boiling salted water. Refresh in a bowl of ice cold water. Drain and fry with the sea trout for 2-3 minutes. Transfer the samphire to a bowl and mix in the confit lemons.
5. Put the samphire and confit lemons on a plate with the sea trout on top. Squeeze over lemon juice and serve with buttered new potatoes.
Prep:
15 min
Cook: 15 min, plus 12 hours for the confit lemons
Cook: 15 min, plus 12 hours for the confit lemons
Ingredients
For the confit lemons:
2 organic Lemons, cut into 8 slices100g Sugar
1 vanilla pod
1 Star anise
1 garlic clove
For the sea trout and samphire:
Olive oil1 fillet wild Sea trout, pin-boned
ice cold water
100g rock Samphire
1/2 lemon, juice only
To serve:
Jersey Royal new potatoes, cooked and butteredTop Sponsored Searches
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