Grilled trout with asparagus & wild mushroom
This dish is full of flavour, the mushroom, tarragon, garlic and asparagus combination makes a really delicious accompaniment to simply grilled trout. For a really decadent kick serve this dish with some sauté potatoes, beautifully crispy and golden.
Items - serves 4
- 1 bunch of asparagus
salt and ground black pepper
4 trout fillets weighing about 175g (6oz) each
2 tbsp olive oil
juice of 1 lemon
50g (2oz) butter, softened
2 shallots, finely chopped
2 cloves garlic, finely sliced into wafers
175g (6oz) wild or shitake mushrooms
sprigs of tarragon
lemon wedges to garnish
sauté potatoes to accompany
Prepare - Cook - Serve
- 1. Snap the asparagus in half and discard the woody stalk. Cook in boiling salted water for 2 minutes and drain and refresh under cold running water.
- 2. Arrange the trout fillets on a baking sheet and season with salt and ground black pepper. Drizzle with the olive oil and a squeeze of lemon juice. Cook under a preheated grill for 8-10 minutes or until the trout is just cooked.
- 3. Meanwhile, melt the butter and gently cook the chopped shallots until soft but not coloured, add the garlic and cook for a further 20 seconds. Add the mushrooms and asparagus tips and cook stirring for a further 1-2 minutes. Toss in the tarragon leaves and season well.
- 4. Serve the trout with the mushroom and asparagus mixture and accompany with sauté potatoes and lemon wedges.