Sea trout with asparagus, peas and caviar
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.
Ingredients
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
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
- 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
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
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Sea trout with asparagus, peas and caviar
