Seared ocean trout with prawn, mussel & saffron beurre blanc & baby chard salad

Method

For the beurre blanc, put the wine, vinegar, shallot and saffron in a heavy-based saucepan over medium heat and cook until the liquid is reduced by half. Add the mussels and cover the saucepan, cooking for 2–3 minutes until the mussels open. Discard any unopened mussels. Remove the mussels from the liquid and continue to reduce the liquid until it is syrupy (about 3 tablespoons). Add the cream and white pepper and boil for 1 minute. Reduce the heat to low and whisk in the cold butter, small pieces at a time. Remove the mussels from the shells. Lightly cook the prawns in a frying plan in a little olive oil, then set them aside. For the baby chard salad, peel the beetroot and slice them thinly using a mandoline or a knife. Rinse off the excess juice. Tear the rainbow chard leaves and discard the larger part of the stalks. Chop the chard roughly. Mix all the salad ingredients in a bowl, then season. For the ocean trout, trim the fish fillet by removing any excess fat and all the bones. Portion the trout into four equal serves. Season the skin of the trout well, as this will help prevent sticking and helps crisp the skin. Heat the oil in a frying pan over high heat, then place the trout in the pan, skin side down, being careful not to splash yourself with oil. While cooking, gently press on the fish with a spatula to make sure the whole surface of the skin touches the pan. Once the skin has coloured, gently turn the fillets over and cook at a slightly lower heat until the white protein starts coming out of the side – this means it is about medium-rare and still pink inside. Return the mussels and prawns to the beurre blanc liquid and warm it through. To build the plate, use a high-rimmed plate and place the salad in the middle and sit the fish on top. Pour over a generous amount of the beurre blanc to finish. Garnish with parsley, if desired.