- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- 3 tips of asparagus
- 200g piece of salmon trout or salmon, skin on
- black pepper
- 2 tbsp extra virgin olive oil
- 100 g unsalted butter
- 50 g wild mushrooms
- 2 tsp lemon juice
- 50 g spinach leaves
- 1 tomato, blanched in boiling waterpeeled and finely diced
- a few sprigs of chervil, basil, chives and tarragon, chopped
1. First cook the asparagus in a small pan of boiling water until firm, but not crunchy, around 1-2 minutes. Remove with a slotted spoon, plunge into a bowl of iced water, drain and set aside
2. Using a very sharp knife, scour the skin of the salmon trout in 6 long thin lines. Season with salt and freshly ground pepper.
3. Heat 1 tbsp olive oil in a non-stick pan. Add the trout, skin side down, and fry gently for 4 minutes until the skin is golden and crisp.
4. While the salmon trout is frying, heat 50g unsalted butter in a saucepan. Add the wild mushrooms. Season with salt and freshly ground pepper. Add 1 tsp of lemon juice. Cover with a lid for 1 minute. Uncover, add 100ml of water and bring to the boil. Whisk in the remaining butter.
5. Meanwhile, heat 1 tbsp olive oil in a frying pan. Fry the baby spinach until wilted. Season with salt and freshly ground pepper. Place the spinach in the middle of a warmed serving plate.
6. Turn the salmon trout over onto its flesh side and cook for a further 2 minutes. Place the salmon on top of the spinach and sprinkle with remaining lemon juice.
7. Add the asparagus and chopped fresh herbs to the mushrooms. Bring to the boil, then spoon around the salmon trout. Serve at once.
Rate This Recipe