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Trout and grilled asparagus with sprouted almonds

Trout and grilled asparagus with sprouted almonds

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 2

By Niklas Ekstedt
From 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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