Le Caprice’s Wild Sea Trout and Mixed Asparagus Salad
Made at Le Caprice | Serves 4
4 wild sea trout fillets (approximately 100g each – you can ask your fishmonger to prepare these). Wild trout is in season from mid March – September
400g (a bunch) green asparagus
2 bags pea shoots (available from all good supermarkets)
40g baby watercress leaves
10 breakfast radish, thinly sliced lengthways
60g chopped mixed soft herbs (parsley, chervil, chives, tarragon – a bunch of each)
150ml olive oil
For the vinaigrette
1 tbsp Dijon mustard
50ml sunflower oil
1 tbsp white wine vinegar
Salt and pepper
Juice of 1 lemon
Trim the bottom off the asparagus and place in a pan of boiling salted water until the asparagus is cooked al dente – this shouldn’t take more than 3-4 minutes. Once cooked, refresh in cold water to keep the greenness of the asparagus. Drain and leave to one side.
Place half of the olive oil in a non stick pan over a medium heat. Lightly season the trout fillets with salt and pepper to taste and place in the pan, skin side down. Adjust the heat where necessary, to allow the skin to go crispy until the fish is almost cooked (this should take about 3 mins). Turn the fish over and take off the heat. Roll the cooked fish in the freshly chopped herbs and set to one side.
Slice the heads off the asparagus and cut the spears of the asparagus in half. Place in a bowl and add radish and season. Mix together the vinaigrette ingredients and dress the salad. Place on serving plate.
Lightly break up the sea trout into 5-6 pieces and arrange on top of the salad, adding the pea shoots and the baby watercress leaves over the top. Finish with a drizzle of lemon and olive oil.