Asparagus with grilled trout, chive & dill crème fraîche

Asparagus with grilled trout, chive and dill crème fraîche

Asparagus with grilled trout, chive & dill crEme fraiche
  • 225g asparagus tips
  • 4 x 150g-175g trout fillets
  • 120g leeks, cut into batons
  • 50g shallot, peeled, finely chopped
  • 1 small clove garlic, crushed
  • ½ tbsp dill, finely chopped
  • ½ tbsp flat-leaf parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • 200ml crème fraîche
  • olive oil and butter for cooking
  • sea salt and black pepper
  • squeeze of lemon juice
  1. Preheat the grill. Place the fish on an oiled baking sheet, brush with olive oil, place a knob of butter on each portion and season with sea salt, black pepper and fresh lemon juice. Grill for 2-3 mins depending on the thickness of the fillets
  2. Meanwhile, preheat a solid frying pan to a 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 mins or until tender
  3. Fold two thirds of the fresh herbs through the crème fraîche
  4. Place the trout on large dinner plates and spoon some of the asparagus mixture over them and add a generous spoonful of the herb crème fraîche. Sprinkle the remaining herbs over the trout and asparagus.


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