Steamed Salmon Trout with Basil and Tomato Vinaigrette

• 1 X 675 g/1½ lb salmon trout
• 18 asparagus tips

Scale, fillet and skin the salmon trout. Remove the line of small bones that runs down the middle of each fillet using a pair of pliers. Cut each fillet slightly on an angle into six pieces.

Peel the asparagus and tie in bundles of six. Cook in boiling salted water so that they are cooked but still retain a little bite. Refresh in iced water and drain.

Blanch an