Asparagus with grilled trout and chive and dill crème fraiche

This recipe combines two of my favourite ingredients. It's not a recipe we have that often, but when there is trout about ..

Ingredients

225g asparagus tips
4 x 150g - 175g trout fillets
120g leeks cut into batons
50g shallot peeled and finely chopped
1 small clove of garlic crushed (optional)
½ tbsp dill finely chopped
½ tbsp flat leaf parsley finely chopped
1 tbsp chives finely chopped
200ml crème fraiche (half fat if desired)
Olive oil (extra virgin) and butter for cooking
Sea salt and black pepper
Squeeze of lemon

Method

1. Preheat the grill. Place the trout portions on an oiled baking sheet, brush them with olive oil, place a knob of butter on each fillet and season with sea salt and black pepper and fresh lemon juice
2. Grill the trout for 2-3 minutes depending on the thickness of the fillets
3. Meanwhile, preheat a solid frying pan to medium heat. Toss the asparagus, leek and shallot with 2 tbsp olive oil, garlic and sea salt and black pepper and pan-fry for about 3-4 minutes or until tender
4. Fold two thirds of the fresh herbs through the crème fraiche
5. Place the trout fillets on large dinner plates and spoon some of the asparagus mixture over them and add a generous spoonful of the herb crème fraiche
6. Sprinkle the remaining herbs over the trout and asparagus

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