Sea trout with asparagus, peas and caviar

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Caviar adds a princely finish to this otherwise humble sea trout and asparagus recipe. Matt Tomkinson recommends using Ebene caviar and Sopley asparagus to conjure up this gorgeous seafood dish.

First published in 2015

Ingredients

Metric

Imperial

Sea trout

Garnish

Method

1
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
  • olive oil
2
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
3
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
4
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
5
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

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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