Fillet of chalk stream trout with clams, peas and crème fraîche

Fillet of chalk stream trout with clams, peas and crème fraîche

Chris Shaw uses Rathfinny Classic Cuvée to flavour a sauce made with clams, crème fraîche and peas.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 180°C
  2. Step 2

    Mix the salt, sugar and lemon zest together in a small bowl. Sprinkle the mixture over the flesh side of the trout and leave to sit for 20 minutes 
  3. Step 3

    After 20 minutes rinse off the salt and sugar thoroughly, then dab dry with a clean tea towel
  4. Step 4

    Place the fish on to a lightly oiled baking sheet and transfer into the oven for 4 minutes
  5. Step 5

    Set a small pan over a medium to high heat and combine the clams and Rathfinny in a bowl. Once the pan is nice and hot, add the clams and Rathfinny and put a lid on
  6. Step 6

    The clams should only take a minute or two to open. Once they do, add the fresh peas and cook for 30 seconds
  7. Step 7

    Add the creme fraiche, chopped chives, trout roe and a little lemon juice to the pan and taste for seasoning. Adjust with salt and pepper if necessary
  8. Step 8

    To serve, peel the skin off the pieces of fish and place in the middle of 4 bowls. Arrange the clams around the fish, and spoon the sauce and peas around the outside. Garnish with pea shoots, and serve