Serves 4
Ingredients
225g British asparagus tips
4 x 150g - 175g trout fillets
120g leeks cut into batons
50g shallot peeled and finely chopped
1 small clove of garlic crushed (optional)
½ tbsp dill finely chopped
½ tbsp flat leaf parsley finely chopped
1 tbsp chives finely chopped
200ml crème fraiche (half fat if desired)
Olive oil (extra virgin) and butter for cooking
Sea salt and black pepper
Squeeze of lemon
Method
1
Preheat the grill. Place the trout portions on an oiled baking sheet, brush them with olive oil, place a knob of butter on each fillet and season with sea salt and black pepper and fresh lemon juice.
2
Grill the trout for 2-3 minutes depending on the thickness of the fillets.
3
Meanwhile, preheat a solid frying pan to medium heat. Toss the asparagus, leek and shallot with 2 tbsp olive oil, garlic and sea salt and black pepper and pan-fry for about 3-4 minutes or until tender.
4
Fold two thirds of the fresh herbs through the crème fraiche.
5
Place the trout fillets on large dinner plates and spoon some of the asparagus mixture over them and add a generous spoonful of the herb crème fraiche.
6
Sprinkle the remaining herbs over the trout and asparagus.
