Trout and grilled asparagus with sprouted almonds
Soaked almonds, grilled asparagus, crispy trout fillets and a homemade lovage emulsion – impress with chef Niklas Ekstedt’s elegant dinner party dish.
Method
Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside.
On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes.
For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve.
Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes.
Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise.
Recipe Tips
This recipe needs to be started two days in advance.