Get ready for an explosion of fresh flavors! Steam up some sea trout, grill asparagus, and top it all off with miso and wild garlic mayo.
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 20g/¾oz wild garlic
- 30g/1oz brown miso paste
- 100ml/3½fl oz vegetable oil
- 1 lemon, juice only
- 2 sea trout or John Dory fillets, cut in half lengthways
- 6 asparagus spears, trimmed
- wild garlic flowers, to serve
Method
-
Blitz the wild garlic and miso together in a food processor or blender. Slowly add the oil to make a mayonnaise consistency and season with the lemon juice.
-
Steam the fish for around 6 minutes or until cooked through. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. The fish should turn opaque and flake slightly but still remain moist.
-
Preheat the grill on high and grill the asparagus for 4–6 minutes on all sides until just cooked.
-
To serve, spoon the miso mixture on the base of a serving dish and flake the fish over the top. Finely shred the asparagus and spoon over the top. Garnish with the wild garlic flowers and serve.
