Sea Trout with Asparagus and Chive Crème Fraiche
is superb value and quality at the moment and teamed with good asparagus
this makes a delicious and simple spring supper.
2 x 250g
Fillet of Sea Trout (skin on)
10 Asparagus spears (peeled from just below the tip with a potato
2 handfuls of washed baby spinach (optional)
100g thick crème fraiche
2 tbsp chopped fresh chives
Juice of Half a Lemon
2 tbsp Olive Oil
Mix chives with lemon juice and crème fraiche and refrigerate
The preparation time of the fish and asparagus is about the same
so you can do them both at the same time.
Heat oil in frying pan and cook fillets skin side down for 2-3 mins
until skin is crispy
Remove from pan and place on baking tray skin side up and place
in oven for 3 - 4 mins (don't overcook, fish should feel springy
If using spinach - reheat pan with a little butter, throw in the
leaves for a few seconds until just wilted and season
Use a large shallow pan or frying pan to cook Asparagus.
Boil enough water to just cover the spears add a pinch of salt and
knob of butter
When water is boiling add asparagus and cook 2 - 3 mins until firm
but not soft
Arrange spinach and asparagus on warm plates, top with Sea Trout
Add a large spoonful of the crème fraiche, which will melt
and provide a lovely sauce for your dish. A bowl of minted new potatoes
is all you need to complement your meal.