Sea trout with asparagus, peas and caviar

Ingredients

Fish & Shellfish

  • 4 wild sea trout, each weighing 100g

Dairy

  • 1 knob of butter
  • 100g of butter, diced

Speciality Ingredients

  • 30g of Ebène caviar

Fruit & Vegetables

  • 1/2 lemon
  • 1 turnip, thinly sliced
  • 8 asparagus spears, cooked

Store Cupboard

  • salt
  • 100ml of fish stock
  • salt, to season
  • sugar, to season

Oils & Vinegars

  • olive oil

Salad & Fresh Herbs

  • 1 baby gem lettuce, roughly shredded
  • 10g of dill, chopped
  • 10g of chives, chopped
  • 10g of tarragon, finely chopped

Frozen

  • 50g of frozen peas, defrosted