1 carrot, peeled and chopped
½ leek, chopped
1 onion, peeled and chopped
½ fennel bulb, chopped
1 celery stick, chopped
few sprigs fresh thyme
2 bay leaves
small handful parsley stalks
8 white peppercorns
¼ tsp sea salt
1 lemon, juice only
250ml/9fl oz white wine vinegar
1 litre/1¾ pints water
4 x 150g/5oz sea trout fillets, skin on
For the sea trout, place all of the ingredients, except the sea trout, into a non-reactive saucepan and bring to the boil. Turn the heat down slightly and simmer for ten minutes - this gives you a court bouillon.
Place the sea trout fillets, skin-side down, into a dish large enough to hold all of the court bouillon. Pour the hot court bouillon over the fish and set aside until the liquid is cool and the fish is cooked.
Meanwhile, for the vanilla salad cream, place the flour and mustard powder into a saucepan off the heat and mix together. Season with salt and freshly ground black pepper, add the olive oil and sugar and stir well.
Place the saucepan onto the heat and heat gently.
In a bowl, whisk the egg and milk together until well combined.
Gradually add the milk mixture to the saucepan, whisking all the time, until the mixture is simmering. Cook over a gentle heat for a further 10-15 minutes, or until thick and glossy, whisking occasionally.
Add the vinegar and whisk once more. Remove from the heat and stir in the vanilla seeds and lemon juice. Check the seasoning and set aside to cool.
To serve, place the tomatoes into a bowl, season, to taste, with salt and freshly ground black pepper and drizzle with a little of the rapeseed oil.
Place a small stack of the tomato slices onto each serving plate.
Remove the sea trout from the court bouillon, remove the skin and scrape off any brown bits of flesh.
Place a pile of samphire next to the tomatoes and top with the sea trout. Spoon the vanilla salad cream to one side and finish with a drizzle of rapeseed oil.
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