Cured trout with asparagus and vermouth beurre blanc

Name: Cured trout with asparagus and vermouth beurre blanc
Total time: 40 min
Ingredients: 900g of trout, in a single piece, trimmed and pin-boned; 4 tbsp of olive oil; 30 asparagus spears, trimmed and the bottom 3cm of the spears peeled with a paring knife or vegetable peeler; 100g of caster sugar; 50g of sea salt; 2 bunches of dill, finely chopped; 2 shallots, finely chopped; 100ml of Noilly Prat Original Dry; 50ml of white wine vinegar; 100ml of double cream; 200g of unsalted butter, finely chopped, at room temperature; 1/2 lemon, juiced

by Jeremy Lee

Main
easy
6
40 minutes plus 48 hours curing time

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Noilly Prat’s Original Dry vermouth adds a floral, balanced complexity to sauces – in this case a beurre blanc sauce made from a shallot, wine and vinegar reduction. Paired in typical Jeremy Lee fashion with strikingly elegant and simple fare that lets the ingredients sing; dill and sugar-cured trout and tender asparagus. Try this with Quo Vadis’s mixologist Luca Harchay's Sweet pea martini.

First published in 2026

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Ingredients

Metric

Imperial

900g of trout, in a single piece, trimmed and pin-boned
4 tbsp of olive oil
30 asparagus spears, trimmed and the bottom 3cm of the spears peeled with a paring knife or vegetable peeler

CURE

100g of caster sugar
50g of sea salt
2 bunches of dill, finely chopped

BEURRE BLANC

2 shallots, finely chopped
100ml of Noilly Prat Original Dry
50ml of white wine vinegar
100ml of double cream
200g of unsalted butter, finely chopped, at room temperature
1/2 lemon, juiced

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Method

Cure the trout 48 hours before you want to make the dish. Mix together the sea salt, sugar and chopped dill

900g of trout, in a single piece, trimmed and pin-boned
50g of sea salt
100g of caster sugar
2 bunches of dill, finely chopped

Rub this mixture into the trout, then transfer to a dish. Cover well and refrigerate for 48 hours, turning once halfway through

Lift the trout from the cure and wipe well with a dry cloth. Discard the cure. Cut the trout into 6 equal-sized fillets and lay side by side in an ovenproof dish. Set aside

Preheat the oven to 200°C

Place the shallot, vermouth and vinegar in a pan and simmer until only a teaspoon of liquid remains

2 shallots, finely chopped
100ml of Noilly Prat Original Dry
50ml of white wine vinegar

Add the cream and bring to a simmer. Remove the pan from the heat and whisking all the while, gradually add all the butter

100ml of double cream
200g of unsalted butter, finely chopped, at room temperature

Pass the sauce through a sieve (discarding the shallots), season with lemon, to taste, and reserve until needed – but not too long

1/2 lemon, juiced

Add the olive oil and 6 tablespoons of water to the fish, cover and bake for 8-10 minutes depending on how pink you want it

4 tbsp of olive oil

Meanwhile, boil the asparagus in lightly salted water until just tender (about 3-4 minutes)

30 asparagus spears, trimmed and the bottom 3cm of the spears peeled with a paring knife or vegetable peeler

Place each piece of trout on a warm plate, skin-side up. Divide the asparagus evenly between the plates then pour the beurre blanc onto each plate. Serve swiftly with a Sweet pea martini