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Citrus-marinated sea trout with samphire and crispy oysters
Serves 4 as a starter Starters and mains
Ingredients
- 4tsp coriander seeds
- 4tsp fennel seeds
- 2tsp black peppercorns
- 3tsp sugar
- 1 large or 2 medium sea trout fillets, about 300g in total, filleted, trimmed and pin-boned
- finely grated zest and juice of 2 lemons, 2 limes and 1 orange
- light rapeseed oil, for cooking
- 2 shallots, peeled and cut into rings
- 2 garlic cloves, peeled, green germ removed and chopped
- 100ml dry white wine
- 200g samphire, trimmed and washed
- knob of butter
- 100ml olive oil
For the crispy oysters
- 4 Pacific oysters, shucked, juice retained
- 50g plain flour
- 1 egg, beaten
- 75g Japanese panko breadcrumbs
- oil, for deep-frying
Method
In a dry frying pan over a medium heat, toast the coriander seeds, fennel seeds and peppercorns until they start to pop. Transfer to a spice grinder, add 3tsp salt and the sugar, and grind until fine.
Lay the sea trout fillet, skin side down in a deep tray, sprinkle with the spice mix and rub it in carefully. Heat a large non-stick frying pan and add a good drizzle of oil. When the oil is hot, lay the sea trout skin side down in the pan (cutting it in half to fit the pan if necessary) and cook for 1 minute or until golden. Carefully lift out the sea trout and place back on the tray. Scatter the citrus zests over the fish.
Put the frying pan back over a medium heat and add a little oil. Add the shallot rings and garlic and cook for 1 minute. Pour in the white wine and citrus juices and simmer for 3 minutes. Pour the marinade over the trout, making sure it is covered, and then lay some cling film over the top to keep everything submerged. Chill for at least 5 hours, preferably overnight.
For the crispy oysters, pat the oysters dry on kitchen paper. Have the flour, egg and breadcrumbs ready in 3 separate bowls. One by one, pass the oysters through the flour, egg and breadcrumbs and place on a plate. Set aside until serving.
Blanch the samphire in boiling water for 1 minute, then drain and briefly glaze in a covered pan with a knob of butter, adding the shallots from the marinade and tossing to combine.
When ready to serve, heat your oven to 120°C/250°F/Gas ½. Take the trout from the fridge and place in the oven for 10 minutes, just to take off the chill. For the dressing, strain off 100ml of the marinade into a bowl, add the 100ml olive oil and saved oyster juices and whisk to emulsify. Pour into a jug.
Meanwhile, heat the oil in a deep-fryer or other deep, heavy pan to 180°C/350°F. Add the oysters and deep-fry for 1 minute, then drain on kitchen paper.
To serve, place the sea trout fillet and samphire on a warm serving platter. Spoon over the dressing and top with the crispy oysters. Serve at once.
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