- Serves: 6
- Prep: 30 minutes
- Cook: 1 minutes
- Difficulty: Easy
500gm best cherry tomatoes
3 tbs finely chopped shallot
2 cloves garlic, finely chopped
1 tsp Dijon mustard
a generous pinch of saffron, infused in 25ml of very hot water
75ml best quality red wine vinegar
200ml extra virgin olive oil
a handful of basil leaves
trout & grilled vegetables:
500gm new seasons asparagus
750gm new potatoes
Arrange onto a large serving dish, it makes a great centrepiece for a dig in and help yourself Spring meal. Serve it warm or even prepare it earlier in the day and serve it cold as part of a spread.
A large cast iron grill is best for this but a large heavy frying pan will work too. Remove the fillet from its packaging and cut in half to make it more manageable. Then using kitchen paper to rub the skin and dry as much as possible. Then leave in the fresh air of your kitchen to dry further. This is all to help get a good dark crust. I always oil the skin lightly and then season generously with sea salt. This helps lessen the chance of the skin sticking to the grill (a clean well proved grill is essential).
If you are able to pick or acquire some wild garlic leaves then take a good handful, slice them into strips and scatter them over the hot tomatoes just before you spoon over the dressing.
Preheat the grill. Pick over the cherry tomatoes and then place them in a single layer in the bottom of the grill pan. Season with salt and pepper and place under the grill. Cook for about ten minutes or until the tomatoes have blistered slightly and burst. Meanwhile combine the shallot, garlic, mustard and saffron in a bowl. Season it well with salt and pepper and then slowly beat in the vinegar, then the olive oil. When you remove the tomatoes from under the grill transfer them to a serving dish and pour the dressing over them. Set to one side in a warm place until you need it.
The Grilled Vegetables & Trout:
- Trim and blanche the asparagus in boiling water for two minutes and then refresh in cold water.
- Cook the potatoes in salted water for ten minutes or until tender. Strain and cool them.
- Cut the potatoes in half and toss lightly in a little oil.
- Heat a ridged grill and grill the potatoes in batches, then grill the asparagus too.
- Slice the tips from the asparagus and keep to one side and then slice the remaining tender part of the asparagus and combine with the potatoes.
- Wipe clean the grill and turn the heat up until it is very hot.
- Brush the skin of the trout pieces with olive oil, season generously with sea salt and place skin side down on the grill.
- Cook for three to four minutes and with the aid of a fish slice or even two fish slices carefully lift up the fish and turn 90 degrees and return skin side down for a further two minutes, take care not to burn the skin. A deep brown char is ideal.
- Then with your two fish slices turn over the fish and cook for a further two to three minutes. Cook slightly less if you like your trout medium, cook for longer if you prefer it cooked through and firmer.
To serve place the trout fillets together in the centre of a large platter or on two platters. Arrange the potatoes and asparagus around the fillets and then spoon over the dressing, scatter over the asparagus tips and serve whilst warm.