This perfectly cooked trout in a salt crust makes an impressive centrepiece.
200ml/7fl oz chicken stock
4 tsp water
2 fresh parsley stalks
2 fresh thyme sprigs
200g/7oz new potatoes, peeled, diced
60g/2oz onion, finely diced
½ tsp wholegrain mustard
2 tbsp mayonnaise
½ tsp chives, chopped
1kg/2lb 4oz cockles
60g/2oz shallots, peeled and thinly sliced
2 sprigs fresh thyme
1½ tsp chopped parsley stalks
100ml/3½fl oz white wine
60g/2oz butter
squeeze lemon juice
½ tsp salt
800g/1lb 12oz fine sea salt
3 free-range egg whites
1 x 600g/1lb 5oz rainbow trout, tunnel boned, gutted (with the belly left intact), pin bones removed (you can ask you fishmonger to do this)
For the new potato salad, heat the chicken stock, water, parsley stalks and thyme in a saucepan until boiling. Season with salt and cook the potatoes for 8-10 minutes, or until the potatoes are just cooked. Drain, tip into a bowl and set aside to cool until warm. Stir in the onion, mustard, mayonnaise and chives. Season, to taste, with salt and freshly ground black pepper.
For the buttered cockles, heat a heavy-based saucepan until hot then add the cockles, shallots, thyme, parsley stalks and white wine. Cover with a lid and cook for one minute, or until the cockles have opened (discard any cockles that do not open). Drain and set aside to cool for 2-3 minutes.
Pick the cockle meat from the shells.
Heat the butter in a saucepan for 4-5 minutes, or until the butter in brown in colour. Remove the pan from the heat and strain the melted butter into a bowl. Stir in lemon juice and salt and leave to chill in the fridge until the butter has just set. Stir in the cockles.
For the rainbow trout, preheat your oven to 190C/ 375F/Gas 5. Line a large baking tray with greaseproof paper.
Mix the salt and egg whites together in a bowl to form a thick paste and spread some onto the baking tray.
Stuff the cockles into the middle of the trout, then place the trout onto the salt mixture base. Cover the fish in the remaining salt mixture, retaining the shape of the fish.
Bake in the oven for 8-10 minutes. Remove the fish from the oven and set aside to rest for five minutes.
For the fennel, radish and samphire salad, mix all of the ingredients together in a bowl until well combined.
To serve, place the trout onto a large serving board and serve the potato salad and fennel salad in separate bowls alongside.
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