Marinated white asparagus with trout
preparation time
60+ minutes
Ingredients
– 652g Small firm cooking potatoes (Special Purpose – Asperge Lover)
– 2 Small red onions
– 1 Orange
– 2 Stalk of celery
– 4 tbsp Red wine vinegar
– 8 tbsp Olive oil (extra virgin)
– 40g Pitted black olives
– 1kg White asparagus
– 3 tbsp Sugar
– 75g Coarse sea salt
– 4 Trout fillets of approx. 150 g without skin
– 30g Butter
– 3 Sprigs parsley
– Salt and pepper
Preparation
Prepare the vinaigrette
Cut the onion into wafer-thin rings.
Finely grate some orange peel.
Peel the orange completely so that no white is visible. Cut the segments between the membranes over a bowl to catch the juice. Squeeze out the remainder.
Halve the orange segments.
Cut the leaves off the celery and put aside. Cut the stalks into thin slices.
Mix the onion, celery, orange peel, segments, juice, red wine vinegar, salt, pepper, olive oil and olives into a vinaigrette.
Boil the asparagus
Peel the asparagus and remove the woody ends.
Boil them until al dente in a layer of water with sugar.
Drain and mix them hot with the vinaigrette. Let this soak for 30 minutes.
Boil the potatoes
Brush or scrub the potatoes clean and halve them.
Boil them until done in a layer of water with salt and drain.
Cook the trout fillets
Preheat the oven to 90°C (convection).
Debone the trout fillets and grease an oven dish with butter.
Heat the remaining butter and divide over the fillets. Season with salt and pepper, and cover with a heatproof lid or heatproof microwave foil**.
Cook in the oven for 18 to 20 minutes.
Serve
Chop the celery leaves and parsley coarsely and place some of this on a plate.
Divide the asparagus with vinaigrette, potatoes and a trout fillet over this and garnish with some extra herbs.
potato in recipe
variation option(s) choice of potato
