Fillet of sea trout with baby leeks, broad beans and asparagus Archive

Ingredients

• 100g/3½oz butter
• 40g/1½oz shallots, finely chopped
• 20g/¾oz mushrooms, finely chopped
• 10g celery, finely chopped
• 10g celeriac, peeled and finely chopped
• ½ bottle champagne
• 200ml/7fl oz chicken stock
• 200ml/7fl oz cream
• 1 sprig parsley
• 1 sprig thyme
• salt and pepper
• 1 lemon, juice only
• ½ small cauliflower
• 250ml/9fl oz milk
• 75g/2½oz butter
• 75ml/2½fl oz cream
• 4 x 150g/5½oz sea trout fillets, pin-boned
• 1 tbsp olive oil
• 20g/¾oz butter, plus extra for frying
• 60ml/2¼fl oz vegetable stock
• 12 asparagus spears, peeled and cut into three pieces on an angle
• 12 baby leeks, cut into 5cm/2in lengths
• 50g/1¾oz butter
• 8 grelot onions or spring onions
• 2 tsp sugar
• salt and freshly ground black pepper
• 40g/1½oz broad beans, blanched and shelled
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped chervil