Trout and ingredients

Lightly Roasted Lake Trout with Forced Rainbow Chard and Clams

Chef: Lee Miller

Seasonal vegetable: Rainbow chard

The right combination of vegetables can really enhance the flavours of a fish dish. Spinach and tomatoes add some depth to this meal, but the rainbow chard is the star player. Rainbow chard is actually the name given to a collection of different-coloured chard – the stalks can vary from ruby and rhubarb-coloured to various shades of green. The chard itself is a leafy vegetable, and once cooked, its flavour is more delicate than spinach, so adding a little butter (as in this recipe) can bring it to life.

Traditional English food in Leeds

A welcoming city in West Yorkshire, Leeds is home to a variety of restaurants, cafés and street food stalls. Traditional English food, much like Scottish food, is based around subtle yet satisfying flavours. Fish and chips, Sunday roasts with beef and Yorkshire pudding, bangers and mash, and a classic fry-up (a fried breakfast) are some of the most popular dishes.

There are two sides to Leeds that you should explore during your visit: you can go upmarket and eat in one of the many sophisticated restaurants (including the Radisson Blu’s Firelake Grill House and Cocktail Bar), and you can also try something more traditional in one of the many cosy pubs – you’ll find fantastic food in both. Book your stay in the Radisson Blu Hotel Leeds today, and start planning!

Dish Collage    

Try the recipe: Lightly Roasted Lake Trout with Forced Rainbow Chard and Clams

Serves: 4

For the seared sea trout
  • 600 g of sea trout, 4 fillets
  • 50 ml of extra virgin olive oil
  • 50 g of butter
  • 1 dash of lemon juice
  • Salt to season
For the rainbow chard
  • 2-3 handfuls of rainbow chard, de-
    stemmed and roughly chopped
  • 250 g of butter
  • 500 ml of water
  • Salt to taste
For the baby spinach
  • 500 g of baby spinach leaves
  • 30 g of butter
  • Salt to season

For the clams
  • 300 g of clams, soaked in cold salted water
  • 20 g of butter
  • 100 ml of dry white wine
  • 1 garlic clove, crushed

For the roast tomatoes
  • 10 baby plum tomatoes
  • Salt & Pepper
  • Light olive oil
For the garnish
  • 100 g of samphire
  • Tomatoes

  • 2 x medium-sized saucepans
  • Large saucepan
  • Small saucepan
  • Frying pan


  • For the roast tomatoes: Cut in half lengthways and season. Drizzle with a little olive oil, place in the oven cut-side up and cook for about 6 hours, until soft and concentrated.
  • For the clams: Drain the clams. Add the butter to a medium sized saucepan on a medium to high heat. Once the butter has melted, add the garlic and cook for 1 minute.
  • Add the clams to the pan and adjust to a high heat, stirring for another minute. Add the wine and heat for 3 minutes. Strain the clams and keep the residual liquid from the pan.
  • For the baby spinach: Add the baby spinach to a pan of melted butter in a saucepan on a medium high heat. Strain off any excess liquid into a separate pan and leave aside to reheat for serving.
  • For the sea trout: Heat a pan on medium to high heat. Season the skin of the fish and add the olive oil to the pan. Add the fish to the pan skin-side down, gently pressing the flesh to ensure even cooking. Season the flesh with salt and leave in the pan until the skin is golden brown.
  • Flip the fish over and turn down to a low heat. Add the lemon juice and butter and cook for a further 2 minutes.
  • For the rainbow chard: While the fish is searing, combine the butter, salt and water in a large saucepan. As the butter starts to melt, whisk to emulsify the liquid. As soon as it reaches boiling point, add the chopped chard and boil for one minute. Strain and serve immediately to avoid over cooking.
  • For the garnish: Add the cooked baby spinach and clams to a small saucepan with a small amount of the clam juice and reheat. Use the chard as a bed for the spinach and clams, followed by the samphire and a drizzle of olive oil.