Ilkley Gazette – May – Sea Trout & Lobster

Jonathan Batchelor of local independent fishmonger Ramus Seafoods recommends some fabulous fresh fish for the Bank Holiday weekend.

Now that we’re coming to the end of May, we’re looking forward to receiving our first deliveries of wild Scottish sea trout. A much sought-after salt water fish, sea trout is similar in appearance to the salmon but with a more subtle and sweeter flavour. Technically it is the same species as brown trout (fresh water), but from the same cluster of eggs one fish will migrate from the river to the sea becoming a sea trout (predominantly female), while its sibling continues to feed in the same area it hatched remaining a brown trout (mainly male).

Sea trout is a very versatile fish which can be grilled, baked, poached and smoked, but it is perfect pan-fried as per our recipe here, with the crispy pancetta added a delicious contrast.

Spring is also the time for fabulous English lobsters and what better place to catch them then on our local Yorkshire coast. Our friends at The Yorkshire Lobster Company in Scarborough have just delivered a bountiful load of sustainably sourced lobsters which are packed full of delicious sweet meat. We sell them cooked and dressed but if you would like a live one to cook at home, just ask our shop team who will be happy to help.

Lobster is delicious served simply with salad, baked with a thermidor sauce or grilled on the BBQ. To make the juicy meat go that bit further though, why not try these tasty Lobster Tartlets? Perfect for canapés or a dinner party starter, they’re a great way to celebrate the Bank Holiday Weekend, and if you like a little lobster, look out for our Lobster Festival coming soon….

PAN FRIED SEA TROUT WITH PANCETTA

Credit: Jonathan Batchelor, Ramus Seafoods

INGREDIENTS

Serves 4

4 x 170g fillets of sea trout or large rainbow trout

Salt and pepper

Juice of 1 lemon

1 tablespoon olive oil

30g butter

50g of pancetta, cubed

8 spring onions, chopped

300ml dry white wine

Chopped parsley for garnish

METHOD

Season the Sea Trout with salt, black pepper and lemon juice. Heat the oil and butter in a frying pan and add the pancetta, fry for 2 to 3 minutes. Lower to medium heat and add the fish fillets and fry for 1 to 3 minutes per side.

Add the spring onions and the wine, bring to the boil and cook for 1 minute. Add a squeeze of lemon and serve the fish with new season potatoes.

TOP TIP

Add a knob of butter at the end to emulsify the sauce.

LOBSTER THERMIDOR TARTLETS

Credit: Jonathan Batchelor, Ramus

INGREDIENTS

Makes 16 tartlets

16 tartlet cases

Meat of ½ lobster

25g butter

2 large shallots finely chopped

150ml of fish stock

25ml brandy or white wine

50ml of double cream

½ tbsp of English mustard

1 tbsp parsley, chopped

Squeeze lemon juice

Salt and pepper

20g grated parmesan

METHOD

Preheat oven to 180C.

Add butter to a hot pan; add the shallots and sauté until soft. Add the stock, wine and double cream and bring to the boil. Reduce by half.

While the mixture is reducing chop the lobster meat into small pieces and ¾ fill the tartlet cases.

When the mixture has reduced add the mustard, parsley and lemon juice and half the parmesan. Season to taste. Pour the mixture over the lobster meat in the cases and cook in the oven for 3 minutes. Sprinkle the remaining parmesan over and pop back in the oven or grill for 1 minute.

Ramus Seafoods, 2 South Hawksworth Street, Ilkley, LS29 9DX

Tel: 01943 600388

Website: www.ramus.co.uk