See Also: Sewin (sea trout) and soused vegetables with cockles and wood sorrel(recipes)
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sewin(medicine)
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REMOVER (law) and Sewin (sea trout) and soused vegetables with cockles and wood sorrel (recipes)


REMOVER (law)


REMOVER. practice. When a suit or cause is removed out of one court into another, which is effected by writ of error, certiorari, and the like. 11 another, which is effected by writ of error, certiorari, and the like. 11 Co.41. Co.41.

Sewin (sea trout) and soused vegetables with cockles and wood sorrel (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the poaching liquor 4 celery sticks4 carrots 2 large onions 2 bay leaves1 tsp black peppercorns1 tsp coriander seeds400ml/14fl oz dry white wine200ml/7fl oz white Wine vinegarFor the sewin4 sewin (sea trout) fillets, each about 175g/6oz, skin on 400g/14oz live cockles in their shells, washed (discard any that don' t close when gently tapped)100g/4oz wood sorrel, to garnish50ml/2fl oz extra virgin olive oil, to serve



Method



1. To make the poaching liquor, slice the celery and carrots on the diagonal, to the same thickness. Halve the onions, place the halves cut-side down and slice into semi-circles. Throw these Vegetables into a wide lidded saucepan and add the remaining ingredients and 100ml/3½fl oz cold water. Bring to the boil and simmer for 30 minutes. Remove from the heat.2. Add the sewin to the poaching liquor. Return the pan to a gentle heat and cook, uncovered, for 6-7 minutes. Do not allow the liquid to boil. Remove the fish and keep warm. Lift the Vegetables out of the poaching liquor with a slotted spoon and keep warm. 3. Pour most of the poaching liquor out of the pan, leaving behind just enough to cover the bottom. Bring this to the boil and add the cockles. Cover with the lid and cook, shaking the pan from time to time, until the cockles open - this should take 2-3 minutes. Discard any that do not open. Drain the cockles and remove them from their shells, keeping some in the shell for the garnish. 4. To serve, place some soused Vegetables onto each of four warm plates with the sewin on top, and scatter the cockles around. Garnish with the wood sorrel, a splash of olive oil and the cockles in their shells.