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Add a generous amount of olive oil to the base of a large frying pan. Place over a medium-high heat and once the pan is hot, slowly lower each fillet into the oil. Allow to cook for 2-3 minutes until golden brown
4 Unknown ingredient
Turn the fish over and add a small knob of butter to the pan, use to baste the trout as it cooks and cook for a further 2 minutes. Remove from the heat and allow to rest for 2 minutes
1 knob of butter
Meanwhile, heat the stock in a frying pan and add the turnip slices and lettuce. Allow to warm through and then let it cook - do not allow it to soften. Add the peas and the asparagus and toss to coat in the hot stock
50ml of fish stock
1 turnip, thinly sliced
1 baby gem lettuce, roughly shredded
50g of frozen peas, defrosted
8 asparagus spears, cooked
Add the diced butter and toss to emulsify and make a rich buttery sauce to coat. Remove from the heat, add in the herbs and season with salt
100g of butter, diced
10g of dill
10g of chives
10g of tarragon
Divide the lettuce and asparagus garnish into 4 shallow bowls or onto plates. Season the trout with a squeeze of lemon juice and pinch of salt. Finish with a small spoon of caviar on top of each fillet and serve immediately
30g of Ebène caviar
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