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Recipes

Trout with samphire and beurre blanc

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Ingredients

For the beurre blanc

For the trout

For the samphire

  • 2 handfuls marsh samphire, rinsed thoroughly, tough stems removed, broken up into small pieces
  • 1 tbsp butter
  • 1-2 tbsp freshly squeezed lemon juice
  • salt and freshly ground black pepper