Equipment
Ingredients
Lovage Mayonnaise
- 1 egg yolk, room temperature
- 5 g dijon mustard
- 10 ml white wine vinegar
- 15 g lovage leaves, washed and dried
- 150 ml grapeseed oil
- 2 g salt
Trout and Asparagus
- 2 trout fillets, skin-on, pin-boned
- 12 asparagus spears, woody ends snapped off
- 30 ml olive oil
- 30 g sprouted almonds, roughly chopped
- ½ lemon, cut into wedges
- 4 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Combine the egg yolk, Dijon mustard, white wine vinegar, lovage leaves, and 2g of salt in a tall blending jar. Process with an immersion blender to break down the leaves.
With the immersion blender running continuously, pour the grapeseed oil into the jar in a very slow, steady stream until a thick, vibrant green emulsion forms. Set aside.
Preheat a grill pan over medium-high heat. Toss the prepared asparagus spears with half of the olive oil, plus a pinch of salt and black pepper.
Place the asparagus on the hot grill pan. Cook for 4 to 5 minutes, turning occasionally, until tender-crisp and nicely charred. Remove from heat and keep warm.
Pat the trout fillets thoroughly dry with paper towels to ensure a crispy skin. Season both sides generously with the remaining salt and pepper.
Heat the remaining olive oil in a skillet over medium-high heat. Place the trout fillets skin-side down in the pan. Press gently with a fish spatula for the first 30 seconds to prevent the skin from curling. Cook undisturbed for 3 to 4 minutes.
Carefully flip the trout fillets. Cook for an additional 1 minute until the flesh is mostly opaque and reaches an internal temperature of 62 degrees Celsius or 145 degrees Fahrenheit.
Divide the grilled asparagus between two plates. Top each portion with a crispy pan-fried trout fillet. Add a generous dollop of the lovage mayonnaise and scatter the sprouted almonds over the dish. Serve immediately with lemon wedges.
Chef's Notes
- Patting the fish skin completely dry is the absolute secret to a restaurant-quality crispy sear. Any residual moisture will steam the skin rather than fry it.
- Lovage has a remarkably strong, savory flavor reminiscent of intense celery and parsley. If it feels too overpowering, substitute half the quantity with fresh spinach to maintain the vibrant green color while mellowing the taste.
- Sprouted almonds provide a lighter, crisper crunch than standard roasted almonds and are often easier to digest. They absorb less moisture from the dish, retaining their texture beautifully.
- When searing the trout, applying gentle, even pressure with a fish spatula during the first thirty seconds prevents the skin from contracting and curling, ensuring an even, crisp crust.
Storage
Refrigerator: 2 days — Mayonnaise keeps for up to 3 days in an airtight container. Cooked fish is best eaten immediately.
