Caviar adds a princely finish to this otherwise humble sea trout and asparagus recipe. Matt Tomkinson recommends using Ebene caviar and Sopley asparagus to conjure up this gorgeous seafood dish.
Add a generous amount of olive oil to the base of a large frying pan. Place over a medium-high heat and once the pan is hot, slowly lower each fillet into the oil. Allow to cook for 2-3 minutes until golden brown
Turn the fish over and add a small knob of butter to the pan, use to baste the trout as it cooks and cook for a further 2 minutes. Remove from the heat and allow to rest for 2 minutes
1 knob of butter
3
Meanwhile, heat the stock in a frying pan and add the turnip slices and lettuce. Allow to warm through and then let it cook - do not allow it to soften. Add the peas and the asparagus and toss to coat in the hot stock
Divide the lettuce and asparagus garnish into 4 shallow bowls or onto plates. Season the trout with a squeeze of lemon juice and pinch of salt. Finish with a small spoon of caviar on top of each fillet and serve immediately
Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.
