Recipe: Whole roasted trout with potatoes, asparagus & soft-boiled egg by Georgia East

Ingredients

• 1x 2-3kg farmed ocean trout, cleaned
• 4 sprigs of fresh mint
• 4 sprigs of fresh dill
• 2 lemons, sliced
• Maldon salt
• Coarse ground black pepper
• Olive oil
• 700g baby potatoes, boiled and halved
• 4 sprigs of fresh mint, finely chopped
• 4 sprigs of fresh dill, finely chopped
• 150g asparagus spears, steamed and chopped into bite-size sections
• 1 small fennel bulb, finely chopped
• 3-4 celery sticks, finely chopped
• 3-4 radishes, finely chopped
• 150ml thick
• 2 tablespoons mayonnaise
• Half a lemon, juiced
• 2 tablespoons finely chopped fresh chives plus extra to garnish
• 6-8 large free-range eggs