Sewin and Soused Vegetables

Matt Tebutt poaches sewin fillets in a fragrant broth and serves them with cockles and soused vegetables
By Matt Tebbutt
Sewin and Soused Vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the poaching liquor

  • 4 sticks celery
  • 4 carrots, cut on the diagonal
  • 2 large onions, sliced
  • 2 bay leaves
  • 2 slices lemons
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 400 ml dry white wine
  • 200 ml white wine vinegar

For the Sewin

  • 4x175 g sewin fillets, (sea trout) skin on
  • 400 g live cockles, in their shells, washed
  • handful celery tops and parsley, to garnish
  • 50 ml extra virgin olive oil, to serve


1. For the poaching liquor: put all the ingredients into a wide saucepan with a lid with 100ml cold water. Cover, bring to the boil and simmer for 30 minutes. Remove from the heat.

2. For the sewin: add the sewin to the poaching liquor and return the pan to a gentle heat. Cook, uncovered, for 6-7 minutes. Do not allow the liquid to boil.

3. Remove the fish and keep warm. Lift the vegetables out of the poaching liquor with a slotted spoon and keep warm.

4. Pour most of the poaching liquor out of the pan, leaving behind just enough to cover the bottom. Bring this to the boil.

5. Check through the cockles discarding any that don't close when gently tapped. Add them to the pan of boiling poaching liquor and cover with the lid. Cook, shaking the pan from time to time, until the cockles open - this should take 3-5 minutes.

6. Drain the cockles and discard any that do not open. Remove them from their shells, keeping some in the shell for the garnish.

7. Place some soused vegetables onto each of four warm plates with the sewin fillets on top. Scatter the cockles around with a little of their poaching liquor and garnish with the parsley and celery tops, a splash of olive oil and the cockles in their shells.

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