Sea trout with asparagus and vermouth butter recipe
 This fish supper is served with freshly steamed asparagus and a rich, boozy butter. 1kg/2lb 4oz thick sea trout filletsalt and freshly ground black pepperchopped fresh dill, to garnish 1kg/2lb 4oz thick sea trout fillet salt and freshly ground black pepper chopped fresh dill, to garnish 350ml/12fl oz English vermouth2 shallots, peeled and diced50ml/2fl oz moscatel vinegar250g/9oz unsalted butter, very cold and diced1 jar trout roe caviar 350ml/12fl oz English vermouth 2 shallots, peeled and diced 50ml/2fl oz moscatel vinegar 250g/9oz unsalted butter, very cold and diced 1 jar trout roe caviar 1 bunch British asparagus 1 bunch British asparagus 2 tbsp chopped fresh dill 2 tbsp chopped fresh dill 100ml/3½fl oz white wine vinegar 70g/2½oz caster sugar1 tsp salt ½ tsp coriander seeds½ tsp mustard seeds1 star anise, broken into pieces1 cucumber, peeled, seeds removed and finely diced 100ml/3½fl oz white wine vinegar 70g/2½oz caster sugar 1 tsp salt ½ tsp coriander seeds ½ tsp mustard seeds 1 star anise, broken into pieces 1 cucumber, peeled, seeds removed and finely diced 300g/10½oz trout fillet, dicedsqueeze lemon juice1 tbsp crème fraîche, plus extra to serve½ tsp Dijon mustard½ banana shallots, peeled and finely diced1 tsp chopped fresh dill, plus extra to servepinch cayenne pepper4 tsp trout roe caviarsalt and freshly ground black pepper 300g/10½oz trout fillet, diced squeeze lemon juice 1 tbsp crème fraîche, plus extra to serve ½ tsp Dijon mustard ½ banana shallots, peeled and finely diced 1 tsp chopped fresh dill, plus extra to serve pinch cayenne pepper 4 tsp trout roe caviar salt and freshly ground black pepper Method To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes.To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill. To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes. To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill.