Prep time:

Cooking time:

Total time:

Serves: 1

12 Asparagus Spears

Knob of Butter

3 Gelatine Leaves

5 Radishes

90g Wild Garlic Leaves

Mayonnaise to taste

160g Portion of Sea Trout

Salt and Pepper, to taste

Half a Lemon

Drizzle of Olive Oil

Fabio Vinciguerra from The Tickled Trout in West Farleigh, part of Hush Heath Estate, teams freshly picked asparagus with tender sea trout in a perfect dinner party dish

  1. Trim and peel the asparagus. To make an asparagus jelly, chop 6 asparagus spears and put them into a pan of salted boiling water with a knob of butter. Then boil for 2-3 minutes.
  2. Meanwhile, soak the gelatine leaves in cold water until they are soft. Blend the boiled asparagus with a bit of its cooking liquid, then add the gelatine and blend again until smooth. Transfer into a tray and refrigerate to set.
  3. Slice the radishes into rounds under ½cm thick, then stack them and slice into strips, before setting aside.
  4. For a wild garlic mayonnaise, blanch the wild garlic leaves in another pan of salted boiling water for 30 seconds. Transfer them to a bowl of iced water to maintain the colour. Then roughly chop the leaves and blend, then add to mayonnaise.
  5. Season the sea trout with salt and pepper and place it skin side down in a frying pan over a medium-high heat. Apply a gentle pressure to ensure the fish remains flat in the pan. After 4-5 minutes check if the fish skin is starting to crisp. Once it is, turn the trout and reduce the heat for another 4-5 minutes until it is cooked through.
  6. While the fish is cooking, trim the woody base from the remaining uncooked asparagus. Drizzle the spears with olive oil and season with salt and pepper. Grill under a high heat for 3-4 minutes.
  7. Remove trout from the heat and squeeze over the juice of ½ a lemon.
  8. To serve, start by dotting the wild garlic mayonnaise on the right side of the plate. Add a few cubes of asparagus jelly to the left side of the plate. Place the grilled asparagus spears in the middle of the plate and top this with the cooked sea trout. Garnish with the radish and serve immediately.

  • words:
  • pictures: Lucy Fleming

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...