Sea Trout, Asparagus and Potato Risotto - James Martin Chef

Ingredients

• 4 sea trout fillets
• 50g butter
• 275ml (10fl oz) whipping cream
• 5 potato, preferably Maris Pipers
• Splash of rapeseed oil for frying
• 100g (4oz) cubed pancetta
• 50g (2oz) butter
• 2 shallots peeled and very finely chopped
• 1 clove garlic, peeled and chopped and grated
• 50g (2oz) freshly grated parmesan
• Approx. 2 ladles white chicken stock
• 1 tbsp each chopped parsley, snipped chives and chopped tarragon
• Salt and freshly ground pepper
• 450g (1lb) vine-ripened tomatoes
• 75g (3oz) unsalted butter
• 1 tsp caster sugar
• Salt and pepper
• 1 bunch asparagus
• 15g butter
• Chive oil (optional)