Sea Trout with Razor Clams and Cockles

Steps

1. Brine the sea trout fillets in a mixture of fine salt and water, then rinse and pat dry.
2. Peel and boil the potatoes until tender, then drain and pass through a ricer.
3. Warm the butter and cream together, then mix into the riced potatoes to make a smooth purée; season with salt.
4. Blanch the Brussels sprouts in salted water until tender.
5. Sauté the blanched sprouts in butter with the wakame powder and a pinch of salt.
6. Steam the cockles and razor clams with water, white wine, and sliced shallots until the shells open; remove the meat from the shells and reserve the cooking liquid.
7. Reduce the reserved shellfish cooking liquid, then whisk in cold cubed butter to form a silky sauce; season with salt.
8. Pan-sear the brined sea trout fillets in sunflower oil until just cooked through.
9. To serve, spoon the potato purée onto plates, add the Brussels sprouts, top with the seared sea trout, arrange the cockles and razor clams around, and spoon over the butter sauce.