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 was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).
