Sea trout with Jersey Royals, asparagus and crème fraîche

Name: Sea trout with Jersey Royals, asparagus and crème fraîche
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 10 drops Tabasco; ½ garlic clove, crushed; a sprig of fresh dill, finely chopped; ½ bunch chives, finely chopped; light olive oil, for baking tray; 25 g unsalted butter; 4 tablespoons crème fraîche; ½ shallot, finely chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 12 asparagus spears; 4 x 150 g sea trout fillets; 400 g Jersey Royal potatoes, scrubbed clean

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This dish uses the very best of English spring produce - asparagus and Jersey Royal potatoes. Their seasons are short, so make the most of them when they’re around.

Ingredients

400 g Jersey Royal potatoes, scrubbed clean
salt and freshly ground black pepper
12 asparagus spears

Europe
United Kingdom
Fish course
Pescatarian
Simple
Spring
Gluten-free

Method

To cook the Jersey Royal potatoes, place in a pan, cover with cold water, season and simmer for 15 minutes until cooked. Drain and keep to one side.
Trim away the woody ends of the asparagus about 2 cm from the bottom, then peel the ends. Bring a pan of water to the boil and cook in boiling salted water for 3-4 minutes. Remove, plunge into iced water, drain and