Smoked Trout With Grilled Asparagus-Dill Sauce
The char of grilled asparagus and the zest of fresh dill blend to make a distinctive, lively, spring-time sauce for stove-top smoked trout.
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.saveur.com.
Cooking tools:
- Grill
- Cast iron grill pan
- Stove-top smoker
- Blender
- Peeler
- Saucepan
- Colander
- Mixing bowl
- Ice bath
- Chef's knife
- Cutting board
- Tongs
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
- Refrigerator
Ingredients
- 1 cup roughly chopped dill, plus more for garnish
- 1 cup salt, plus more to taste
- 1⁄3 cup sugar
- 1 lemon, zested with a peeler
- 1 1⁄2 lb. wild trout or wild salmon fillets, skin removed
- 3 1⁄2 lb. asparagus, cleaned and trimmed
- 1⁄2 cup sorrel
- 2 tbsp. white soy sauce
- 1 tbsp. olive oil
- Freshly ground black pepper, to taste
- Trout roe, for garnish
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