Salt Baked Sea Trout With Cockles And New Potato Salad

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1.2kg of sea trout

1.6kg of sea salt

6 egg whites

1 kg of cockles, cleaned

60 g of shallots, thinly sliced

2 sprigs of fresh thyme

6 parsley stalks

100 ml of white wine

60 g of butter

1/4 lemon, juice


200 g of Jersey Royal potatoes, 1cm dice

200 ml of Chicken stock, warm

200 ml of water

60 g of onion, finely diced

1/2 tsp of wholegrain mustard

2 g of chopped chives

30 g of mayonnaise

2 parsley stalks

2 baby fennel

4 red radishes, thinly sliced

20 g of samphire

1 dash of lemon juice

1 tbsp of olive oil

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