Of course there’s not much better than just butter, lemon and maybe a scraping of parmesan, but this recipe from Le Caprice looks pretty good. Maybe one for the bank holiday.
Serves 4
400g sea trout fillet, skin off and kept aside
300g green asparagus
20ml olive oil
1 head dandelion
60ml vinaigrette
10g chervil
10g tarragon
10g chives
20g baby watercress
Rock salt and freshly ground pepper
Season the trout skin with sea salt and place between 2 sheets of greaseproof paper and then between 2 baking sheets. Bake in a 90°C oven for 55 minutes, or until crispy. Remove and leave to cool. Cook the asparagus in salted boiling water for 4-5 minutes until tender. Season the trout fillet with salt and pepper and coat in the chopped herbs (chives, tarragon and chervil). Fry the fillet in a pre heated non stick pan until golden brown, the centre of the trout should be pink. Dress the asparagus with vinaigrette and serve with the flaked sea trout and crispy skin. Finish with dandelion and baby watercress.
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