2 fillets (scaled) wild sea trout
heart of savoy cabbage
2 tbs. light olive oil
30 g. unsalted French butter
1 tbs. double cream
1 finely chopped shallot
2 cl. chardonnay vinegar
6 cl. dry white wine
2 tbs. double cream
200 g. unsalted French butter
3 g. chopped chervil
1. Score the skin of the sea trout, season liberally and
leave to rest for 10 minutes.
2. Shred the savoy cabbage. Heat a saucepan over a medium
heat with a little oil. Add the butter and cabbage, sweat gently
for 2 minutes until the cabbage softens. Add 2 tbs. water, cover
with a tight fitting lid and simmer gently for 5 minutes until the
cabbage is tender. Add the double cream, bring to the boil. Remove
from heat and keep warm.
For The Butter Sauce.
3. In a small saucepan combine the chopped shallot, white
wine vinegar and white wine. Reduce over a high heat until almost
dry. Remove pan from the heat, add the double cream and bring to
4. Reduce the heat to low and start whisking in the cold
butter piece by piece until you have a smooth and velvety sauce.
Remove from heat and keep warm.
To Cook the Fish.
5. Heat a non-stick pan; add a little oil until hot. Place
the trout skin side down and cook over a medium to high heat until
the skin starts to turn crispy around the edges.
6. Turn the trout over and add a knob of butter and baste the
fish with the foaming butter for 1 minute.
7. Remove the trout from the pan onto a piece of kitchen
paper to drain. The fish should still be rare in the middle.
8. Place a spoonful of cabbage onto a warmed serving plate.
Add the chopped chervil to the butter sauce and spoon around the
9. Place the trout on top of the cabbage and serve