Fillets fresh trout
1kg new potatoes
1 bunch asparagus
250g unsalted butter
50ml white wine
25ml white wine vinegar
100ml double cream
10 white peppercorns
Place new potatoes in to warm water bring to the boil until just cooked
Roughly chop the shallots and tarragon stalks as well and place in a pan with the white wine, vinegar and cream and the peppercorns reduce this on the stove by half.
Whilst the potatoes are cooking and the sauce is reducing cut the tips of the asparagus of so you have a spear that is about 4cm long.
The remainder of the asparagus slice in to fine rounds.
Place the trout fillets in the seasoned flour skin down and then season the flesh side with table salt
Place a non stick pan on a medium heat to warm up
Pass the cream reduction through a sieve and then gently whisk the butter in to the cream reduction over a low heat once you have started to add the butter you can not boil the sauce or it will split add, add the butter bit at a time and continuously whisk until its incorporated into the cream then season with salt and pepper add some chopped parsley.
Place the fish in the non stick pan with a touch of oil and cook for about 4-5mins skin faced down and flip over for 1minute and remove from pan.
Put asparagus into boiling water for about one minute crush the new potatoes with a fork season with salt and pepper add asparagus rounds and place in a ring or mould on the plate place spears on top and sauce round the outside and trout on top of the potatoes and asparagus.
Thanks to Anthony for a great recipe.
Anthony Horn, Head Chef at the Red Lion, East Haddon www.redlioneasthaddon.co.uk/