Steamed Asparagus with Pan-Seared Trout

30 min
- Preparation 20 min
- Resting 10 min

Recipe for Cast Iron

Ingredients

4 People

For the asparagus:
1 kg White asparagus
3 sprigs Tarragon
50 g Butter
1 tbsp. Salt
30 g Sugar
Water
For the vegetables:
1 Red onion
1 Organic lemon
22 ml Maple syrup
200 g Blueberries
1 sprigs Tarragon
60 ml Olive oil
Salt & pepper
For the trout:
600 g Trout fillets, skin-on, boneless
Salt
30 g Clarified butter
3 sprigs Thyme
1 pkg. Radish cress

Preparation

Step 1

We recommend WMF Oval Roaster and WMF PermaDur Premium Fry Pan, 24cm. The oval shape of the roaster is perfect for the asparagus. The Aromatic Lid ensures minimal to no moisture escapes, allowing the asparagus to be optimally and gently cooked. The natural non-stick properties of the fry pan prevent the fish skin from sticking when cooked at the right temperature.

Step 2

Peel the asparagus. Then place it in a roasting pan with tarragon, butter, salt, and sugar, and cover it with water. Steam over low heat in the roasting pan with the lid closed for 7 minutes.

For the asparagus:

kg White asparagus

sprigs Tarragon

g Butter

tbsp. Salt

g Sugar

Water

Step 3

In the meantime, thinly slice the onion. Zest the lemon, then segment half of it and squeeze the rest, collecting the juice. Mix lemon juice, lemon zest, and maple syrup, add the onion, and let it marinate for 5 minutes. Then add the blueberries, tarragon, and olive oil, and mix everything into a vinaigrette.

For the vegetables:

Red onion

Organic lemon

ml Maple syrup

g Blueberries

sprigs Tarragon

ml Olive oil

Salt & pepper

Step 4

Pat dry the skin of the trout fillets. Portion the fillets, season with salt, and pan-sear in clarified butter in a skillet for 2-3 minutes on the skin side until crispy. Then flip, add thyme, remove the skillet from heat, and let the fillets sit for another 3 minutes.

For the trout:

g Trout fillets, skin-on, boneless

Salt

g Clarified butter

sprigs Thyme

Step 5

Finally, arrange the asparagus and trout fillets on plates and garnish with the vinaigrette, lemon segments, and radish cress.

pkg. Radish cress