These wonderful and very seasonal fish are only available early summer in the UK. Called Sewin in Wales the Wild Sea Trout can grow up to 4ft in length and 20lb in weight! While trout are considered a freshwater species they are also found in saltwater, and there is no genetic difference between sea trout and the freshwater brown trout – they are the same species of fish.
The sea trout season has gone well so far and it’s been wonderful to have some of these beautiful fish in stock. We’ve got about 2-3 weeks left of the season so there’s still time to try one before they are gone again for another year. You can buy a whole one and do a classic poached fish or try this recipe below with fillets of Wild Sea Trout.
Seared Wild Sea Trout with a Lemon and Rosemary Butter Sauce
4 Skinless Wild Sea Trout Fillets (180g-200g each)
2 Tbls Olive Oil
1 Small Glass of Dry White Wine
1 Large Shallot (Finely Chopped)
1 Tsp Fresh Rosemary (Chopped)
90g Butter (Cubed)
1 Tsp Lemon Juice
Salt & Pepper
Prepare the Trout by coating the fish in the oil and seasoning well.
Heat a medium sized thick bottomed frying pan and sear the fish for 2 minutes each side until slightly golden brown. Place the Trout onto a greased tray and place into a preheated oven for 5 minutes further to finish the cooking process.
Pour off any excess oil from the pan but leave any sediment. Return the pan to high heat and add the wine, shallot, and rosemary. Cook, stirring, until the wine is almost completely evaporated.
Remove from the heat and whisk in the cubes of butter, adding a few at a time until they’re all thoroughly incorporated and the sauce is thick and creamy looking. (If the butter is slow to melt, set the pan over low heat.) Stir in the lemon juice, season with salt and pepper to taste, and serve immediately, spooned over the fish.
This dish is great served with some wilted spinach, samphire and buttered new potatoes.