Sea Trout & Asparagus Recipe - Great British Chefs

Sea trout with asparagus, peas and caviar

Main
easy
4
30 minutes

PT30M

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.

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Ingredients

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Metric

Imperial

Sea trout

4 wild sea trout, each weighing 100g
1 knob of butter
30g of Ebène caviar
1/2 lemon
salt
olive oil

Garnish

1 turnip, thinly sliced
100ml of fish stock
1 baby gem lettuce, roughly shredded
50g of frozen peas, defrosted
8 asparagus spears, cooked
100g of butter, diced
10g of dill, chopped
10g of chives, chopped
10g of tarragon, finely chopped
salt, to season
sugar, to season

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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 100g pieces of wild sea trout
olive oil

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
salt
10g of tarragon
sugar

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

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Matthew Tomkinson

Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).