This indulgent dish is lovely served with a fresh salad.
- 2 tbsp butter
- 1 bunch thin asparagus, trimmed and cut in half crosswise
- 8 shallots, thinly sliced
- 60g chopped fresh tarragon
- 3 tbsp double cream
- 2 tbsp dry vermouth
- 2 tbsp Dijon mustard
- 3/4 tsp salt
- 3 skinless, boneless trout filets, about 300-g each
- 2 tbsp extra-virgin olive oil
- 300g pkg salad leaves
- 3 tbsp white wine vinegar
Place a baking tray lined with paper in an oven preheated to 200C.
On medium heat, melt the butter in a frying pan and cook the asparagus for a couple of minutes until tender, and remove.
In the same pan, cook the shallots for 5 minutes until soft, and then add the salt, mustard, vermouth, tarragon, and cream, for a further 2 minutes.
Slice the fish in half, after drying the fish. Cover the flesh side with the mixture, and place the asparagus equally across each piece of fish.
Tightly roll each bundle and use a toothpick to secure.
Place each piece of trout on the baking tray, drizzle with oil and season with the salt.
Cook in the oven for 15 to 20 minutes, testing with the tip of the knife in the flesh and ensuring it’s warm and cooked through.
Serve on the dressed and seasoned salad leaves.