Grilled east coast
Sea trout fillet
with Deben mussels, tarragon cream linguine pasta
Ingredients
• 1 small onion • 1 garlic clove, peeled and finely sliced • Good Suffolk rapeseed oil • 300g good dried linguine pasta • 24 live Deben mussels, tightly closed • 4 local sea trout fillets, skin-on • Sea salt • Black pepper • Dry white vermouth or white wine • 100ml good vegetable or shellfish stock • Approx. 75ml double cream • Few sprigs tarragon, shredded leaves only
Recipe by JONNY NICHOLSON chef-restaurateur from THE SAIL LOFT, Southwold www.sailloftsouthwold.uk
Method
• Warm up your dinner plates ready. Put a full kettle on to boil. • In a large lidded pan, fry the onion and garlic in a little oil until softened. Place the linguine into a separate large pan of oiled salted boiling water and time to cook to al dente over a hard simmer. • Add the vermouth and stock to the onion/garlic pan, boil strongly until reduced to a few tablespoons in volume. • Toss in the mussels, cover and turn to a low heat when simmering again. After a few minutes stir around, then cover again and cook for another minute or two. Check the mussels to see that all, apart from a few, have opened and remove from the heat. Discard any closed mussels. Strain the opened mussels and juices through a colander into a bowl. Place the mussels to one side and keep warm. • Put the juices back into the mussel saucepan, add in the cream, bring to a simmer. Check for a good sauce consistency and add in more cream if needed, before tasting and adjusting seasoning. Set to one side and keep warm. • Whilst heating up a frying pan or chargrill pan until very hot and slightly smoking, lightly oil and then season the sea trout fillets. Place in the pan skin-down and turn the pan down to medium-hot. • After a few minutes, carefully turn over the sea trout fillets with a fish slice and carry on cooking for another 3-5 minutes until cooked through fully and parts into flakes when pushed with the point of a knife. Remove to a hot plate and keep warm. • When ready, drain the pasta and toss with a little oil to keep separated. • Bring sauce back to a simmer; add in the tarragon and the pasta, tossing together with the de-shelled or shell-on mussels. Add a generous portion to the centre of your plate and top with the sea trout and serve.
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