From the lesser known but excellent Mike North at the Nut Tree Inn in Murcott, Oxfordshire. Everyone should visit Mike out there, it truly is one of the best secrets in UK dining and an amazing little bhatched pub to visit of a summer's day.
Sea trout with nettle velouté, asparagus and Jersey Royals
(Makes 4 portions )
Ingredients
20 spears of asparagus
20 small Jersey Royals, scrubbed
Sprig of mint
200g washed nettles
salt
50ml white wine
100ml light fish stock
100ml double cream
4 fillets of approx. 180g of wild or sea-reared seatrout,
(skin on but scales removed)
4tbs olive oil
50g unsalted butter
Method
Trim, peel and cook asparagus in salted water for 3 minutes, or until tender and refresh
Cook Jersey Royals in salted water with a sprig of mint for 15 minutes or until tender
To make the sauce, blanch and refresh nettles, puree with a little water and reserve. In another pan reduce wine by half, add the fish stock and reduce by half again then add the cream. Reduce to a light sauce consistency and reserve.Pan fry sea trout skin side down in a hot pan with olive oil for 4 minutes, turn and cook other side for 2 minutes. Add nettle puree and butter to sauce and season to taste. Reheat asparagus and Jersey Royals.
To Plate
Arrange a pile of 5 potatoes on each plate and 5 spears of asparagus. Place sea trout on top and spoon sauce around.
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