Chef Jason Parsons shares a spring-worthy dish pairing trout with fresh dill and asparagus.
Poached spring trout with dill
Ingredients:
4 x 5oz filets of Rainbow Trout
2 cups Sauvignon Blanc wine
1 bunch fresh dill & tarragon roughly chopped
1/2 tsp fennel seed
1/2 tsp white peppercorns
1 tbsp whole butter
1/4 cup finely chopped shallots
20 stalks blanched peeled asparagus
12 stalks wild onion (can substitute small green onions)
2 cups wild mushrooms
2 cup sliced radish
2 cups cooked faro seed
1 cup edible flowers
1/2 cup lemon zest julienne
Method:
1. Pour the Sauvignon Blanc plus fennel seed, white peppercorns, half the dill, tarragon into a large pot and warm over medium heat. Once the wine comes to a boil add the trout and simmer for one minute.
2. Then cover and remove from the heat.
3. In a large fry pan, melt the butter over medium to high heat.
4. Once melted add the shallots and mushrooms. Sauté for two minutes and then add in the asparagus, wild onion and cooked farro seed. Continue to sauté until everything is warm through.
5. Now remove from the heat and add in the remaining chopped herbs and lemon zest.
6. Season with salt and pepper.
7. To serve, divide the spring vegetables over four plates, top with a portion of poached trout, garnish with the sliced radish and edible flowers.
Tip: This is paired perfectly with four tablespoons of lemon dill aioli.