Asparagus with grilled trout, chive & dill crEme fraiche
Ingredients
- 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
Method
- 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
- 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
- Fold two thirds of the fresh herbs through the crème fraîche
- 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.
