Says Peter Alcroft, Head Chef at the Dart Marina Hotel, Dartmouth, “I love this dish as it signifies the beautiful season of spring starting. Using quality local produce is key to the dishes created at Dart Marina and the British asparagus season is a personal favourite of mine.”
Serves 4
-
- 600g sea trout fillet
- 250g fresh English asparagus
- 3 tbsp olive oil
- 2 shallots, chopped
- 5g fresh tarragon, chopped
- 150ml dry white wine
- 300ml fish stock
- 100g fresh baby leaf spinach
- 250ml double cream
- 200g tagliatelle
- 30g butter
- 1 tbsp chopped chives
- Sea salt and freshly ground black pepper
1. Cut the fish across into four even slices, and score the skin 3 times. (Ask your fishmonger to scale the sea trout for you and to pin bone it as well).
2. Peel the stalks of the asparagus and trim to a little finger length, then chop the stalks into small pieces. Cook the asparagus tips by placing into lightly salted boiling water, and boil until just tender, about 3 minutes. Refresh in cold water and drain. Set aside.
3. Heat 1 tablespoon of the oil in a saucepan and sauté the chopped asparagus gently with the shallots and tarragon for 5 minutes (until the shallots are transparent) without colour. Add the white wine and reduce until almost dry.
4. Add half the stock and a little seasoning, and simmer, uncovered, for 3-5 minutes until the asparagus is tender and the pan is almost dry. Remove from the heat and add the cream and spinach, cook until wilted (This will happen very quickly).
5. Blend the asparagus and spinach mixture in a food blender until smooth. Pass through a sieve into a saucepan, rubbing with the back of a ladle. Set aside until ready to serve.
6. Cook the tagliatelle in boiling salted water until just al dente. Refresh in cold water and drain. Place in a saucepan with 15g of the butter. Set aside.
7. Heat the remaining oil in a large non-stick frying pan. When hot, cook the seasoned trout for about 2 to 3 minutes on each side until golden brown. Pour in the remaining stock and bubble gently, spooning the pan juices over the fish. Add the asparagus tips and the last of the butter. Keep spooning the pan juices over the trout, as this will keep the fish moist, for about 3 minutes. The stock should be a nice syrupy glace and the trout will be just tender.
8. Reheat the pasta by adding a splash of water if necessary to stop it from sticking. Season and add the chives. Reheat the sauce.
9. Plate as photo.