Sea Trout Fillet with Mussels and Asparagus

Ingredients

• 1 handful baby spinach
• 100 g white asparagus
• 500 g Green Asparagus
• 350 ml vegetable broth
• 100 ml heavy cream
• 2 tbsp cold butter
• Nutmeg (freshly grated)
• 4 pieces sea trout fillet (about 160 g each with skin)
• Salt
• Pepper (ground freshly)
• 1 lemon (juice)
• flour (for dusting)
• 2 tbsp olive oil
• 200 g mixed seafood
• 1 tbsp butter
• 100 ml dry white wine
• Herbs (for garnish, e.g. oregano leaves)

Instructions

1. 1.

   Wash and pat the spinach dry. Peel all of the white asparagus and only peel the lower third of the green asparagus. Trim off the woody ends, cut the spears lengthwise in half, and divide into 10 cm pieces. Heat the broth and let the asparagus spears soak in the gently simmering broth for 15-20 minutes.

2. 2.

   Wash and pat the sea trout dry. Season the fish with salt and pepper, drizzle a little lemon juice over it, and dust the skin side with a bit of flour. In hot oil, sear only the skin side for 2-3 minutes, then flip and cook for another 2-3 minutes until done.

3. 3.

   Rinse the mixed seafood, pat dry, and sauté in hot butter in another pan. Fry lightly for 3-4 minutes, then deglaze with wine and let it finish cooking. Season with salt and lemon juice.

4. 4.

   Lift the asparagus out of the broth. Add the spinach, leaving a few leaves for garnish, to the broth. Pour in the cream and bring to a boil. Then fold in cold butter in small chunks and season with salt, pepper, and a pinch of nutmeg. Return the asparagus spears and arrange the vegetables on plates. Add the fish and seafood, garnish with spinach and herbs, and serve.