Preparation time
overnight
Cooking time
less than 10 mins
Serves
Serves 2
By Niklas EkstedtFrom Saturday Kitchen
Ingredients
- 150g/5½oz organic almonds
- 1 bunch asparagus, peeled
- pinch salt
- 2 tbsp olive oil
- 2 trout fillets, skin on (about 150g/5½oz each)
For the sauce
- 1 free-range egg yolk
- ½ tbsp Dijon mustard
- 1 lemon, juice only
- 2 tbsp olive oil
- bunch fresh lovage, finely chopped
Method
-
Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside.
-
On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes.
-
For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve.
-
Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes.
-
Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise.
