Sea Trout & Asparagus Recipe - Great British Chefs
Celebrate the British asparagus season by conjuring up Matt Tomkinson's sublime sea trout and asparagus dish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 wild sea trout, each weighing 100g
- 1 knob of butter
- 30g of Ebène caviar
- 1/2 lemon
- salt
- olive oil
- 1 turnip, thinly sliced
- 100ml of fish stock
- 1 baby gem lettuce, roughly shredded
- 50g of frozen peas, defrosted
- 8 asparagus spears, cooked
- 100g of butter, diced
- 10g of dill, chopped
- 10g of chives, chopped
- 10g of tarragon, finely chopped
- salt, to season
- sugar, to season
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