Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Salmon trout with asparagus salad
The herbaceous notes of the green asparagus go wonderfully with the rich melting texture of the fish. Salad is a bit of an understatement for this delicious lukewarm vegetable!
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | tablespoon(s) | Olive oil, cold-pressed |
| 1 | pinch | Red chili flakes, crushed (optional) |
| 500 | g | Asparagus, woody ends cut off, cut into ½ cm thick slices |
| Peel of ½ lemon | ||
| 1 | Garlic clove, finely grated | |
| 2 | handful | Mixed herbs (chives, mint, dill), finely chopped |
| 2 | tablespoon(s) | Capers, drained and roughly chopped |
| 2 | tablespoon(s) | Lemon juice, fresh |
| 4 | piece(s) | Salmon trout, 150-200g each |
| 20 | g | Butter |
| 1 | tablespoon(s) | Vegetable oil |
| Sea salt | ||
| Pepper, freshly ground | ||
| Lemon wedges to serve (optional) | ||
Preparation
- Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Add a pinch of crushed chili flakes and the asparagus. Season with salt and freshly ground black pepper.
- Cook, stirring constantly, until the asparagus is bright green and crisp-tender, about 30 seconds to 1 minute. Mix in the lemon zest and grated garlic.
- Place in a bowl and mix well with the herbs, capers, lemon juice and about 3 tablespoons of olive oil. Season to taste and set aside for later.
- Pat the fish dry and season with salt. Heat the butter and vegetable oil in the pan used for the asparagus over a medium heat.
- Add the fish and fry, turning once, until the flesh is nicely glazed and can be easily loosened with a fork, about 6 minutes. Divide between the plates and garnish with the asparagus salad.
