Cured trout with asparagus and vermouth beurre blanc
Noilly Prat’s Original Dry vermouth adds a floral, balanced complexity to sauces – in this case a beurre blanc sauce made from a shallot, wine and vinegar reduction. Paired in typical Jeremy Lee fashion with strikingly elegant and simple fare that lets the ingredients sing; dill and sugar-cured trout and tender asparag…
- 900g of trout, in a single piece, trimmed and pin-boned
- 4 tbsp of olive oil
- 30 asparagus spears, trimmed and the bottom 3cm of the spears peeled with a paring knife or vegetable peeler
- 100g of caster sugar
- 50g of sea salt
- 2 bunches of dill, finely chopped
- 2 shallots, finely chopped
- 100ml of Noilly Prat Original Dry
- 50ml of white wine vinegar
- 100ml of double cream
- 200g of unsalted butter, finely chopped, at room temperature
- 1/2 lemon, juiced
- Cure the trout 48 hours before you want to make the dish. Mix together the sea salt, sugar and chopped dill
- Rub this mixture into the trout, then transfer to a dish. Cover well and refrigerate for 48 hours, turning once halfway through
- Lift the trout from the cure and wipe well with a dry cloth. Discard the cure. Cut the trout into 6 equal-sized fillets and lay side by side in an ovenproof dish. Set aside
- Preheat the oven to 200°C
- Place the shallot, vermouth and vinegar in a pan and simmer until only a teaspoon of liquid remains
- Add the cream and bring to a simmer. Remove the pan from the heat and whisking all the while, gradually add all the butter
- Pass the sauce through a sieve (discarding the shallots), season with lemon, to taste, and reserve until needed – but not too long
- Add the olive oil and 6 tablespoons of water to the fish, cover and bake for 8-10 minutes depending on how pink you want it
- Meanwhile, boil the asparagus in lightly salted water until just tender (about 3-4 minutes)
- Place each piece of trout on a warm plate, skin-side up. Divide the asparagus evenly between the plates then pour the beurre blanc onto each plate. Serve swiftly with a Sweet pea martini
Rub this mixture into the trout, then transfer to a dish. Cover well and refrigerate for 48 hours, turning once halfway through Lift the trout from the cure and wipe well with a dry cloth.
Discard the cure. Cut the trout into 6 equal-sized fillets and lay side by side in an ovenproof dish.
Set aside
Preheat the oven to 200°C
Add the cream and bring to a simmer.
Remove the pan from the heat and whisking all the while, gradually add all the butter Add the olive oil and 6 tablespoons of water to the fish, cover and bake for 8-10 minutes depending on how pink you want it Meanwhile, boil the asparagus in lightly salted water until just tender (about 3-4 minutes)
