Very excited to share a new recipe with new Roots collaborator Georgina Fuggle.
Georgina came back to Norfolk late in the summer and her and Roots co-founder Tori—who are old school friends—created a few tempting recipes which celebrate seasonal and local.
If you've ever been to the North Norfolk Coast you would of seen sapphire. You might have walked on it, eaten it or seen signs selling it on the side of the road and in local businesses. It’s the most delicious, distinctively crisp and salty tasting almost asparagus style vegetable. Samphire is incredibly good for you as it is rich in vitamins and minerals, has immune-stimulant characteristics, antioxidants, anti-inflammatory, anti-tumor and anti-diabetic properties. Steamed or boiled, its saltiness eases and you’re left with a delicious vivid green comfort dish that is perfect on it’s own with butter or served with it’s best friend—fish!
The fish Georgina wanted to highlight was the trout. Similar to salmon, sea trout is vivid in colour and a perfect source of protein. It has health benefits including niacin, vitamin B12, and omega-3 fatty acids. You can of course substitute with salmon as they’re very similar.
Combining our turmeric in this delicious dish, it’s a wining and comforting special end-of-summer meal. And it’s easy to cook too.
Pan fried trout with turmeric, capers and samphire
- 2 tbsp olive oil
- A small knob of butter
- 4 x 125g trout fillets (with the skin left on if you wish)
- Salt and freshly ground black pepper
For the salad:
- 2 tbsp olive oil
- 40g butter
- 2 garlic cloves, crushed
- 100g samphire
- 1 tsp ground turmeric
- 4 tbsp capers, drained and rinsed
- 2 tbsp lemon juice
- 2–3 tbsp water
- 5–6 radishes, thinly sliced
- Juice and zest of a lemon
- Put a frying pan on a medium to high heat. When just hot, add the olive oil and butter, swiftly followed by the trout—flesh side down and skin facing upwards.
- Fry for three to four minutes or until golden brown underneath, then turn over, season with salt and pepper and fry for another couple of minutes or until the fish is just cooked through. Remove from the pan and set aside, covered with foil.
- Wash the samphire in cold running water and trim any tough ends. Heat the olive oil and butter in the warm frying pan over a medium heat and add the garlic. Add the samphire. Flash fry until soft before adding the capers and turmeric, along with the butter, lemon juice and water, and simmer for one minute.
- Season to taste, adding more lemon juice or water if necessary. Transfer the trout onto warmed plates, scatter the chopped dill into the samphire salad and spoon onto the plates. Season well before serving.
Enjoy! And don’t forget to let us know what you think!