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Sea trout with asparagus, peas and caviar

Sea trout with asparagus, peas and caviar

PT30M

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
  • 1 knob of butter
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
  • 50ml of fish stock
  • 1 turnip, thinly sliced
  • 1 baby gem lettuce, roughly shredded
  • 50g of frozen peas, defrosted
  • 8 asparagus spears, cooked
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
  • 100g of butter, diced
  • 10g of dill
  • 10g of chives
  • salt
  • 10g of tarragon
  • sugar
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
  • 30g of Ebène caviar
  • 1/2 lemon
  • salt

Ingredients

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  • Sea trout

  • Garnish

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