Griddled Trout with Asparagus, Fennel & Pecorino Salad

35min prep, 25min cook

Serves 2

Ingredients

6 asparagus spears

1 bulb of fennel

½ tsp fennel seeds, finely ground

Juice of 2 lemons

2x 180g trout fillets

50ml rapeseed oil

1 tsp Dijon mustard

Pinch of ground cumin

1 tbsp finely chopped tarragon

Pinch of caster sugar

50g Pecorino Romano

Salt and pepper

Method

Firstly prepare the vegetables for grilling: Snap the hard ends off the asparagus and peel the skin from halfway down to the bottom. Prepare the fennel bulb by cutting off the green tops. Break off the hard outer layer then cut the bulb into 8 wedges by cutting top to bottom through the root

Bring a pan of lightly salted water to the boil and blanch the fennel for 3-4 minutes. Add the asparagus and cook for 2 minutes, then drain and cool.

Place the asparagus and fennel in a bowl and add the fennel seeds, half of the lemon juice, salt and pepper and a little oil and toss to coat. Then grill the vegetables on a heated grill plate until marked and charred.

Prepare the trout fillets by brushing the skin side with oil, then sprinkle with salt and place under a hot grill until the skin starts to crisp and blacken (around 5-6 minutes).

Make a light dressing by adding the sugar to the remaining lemon juice and dissolving, then add the mustard and oil, slowly whisking together to make a slightly thick dressing. Add the ground cumin and season well

Toss together the vegetables with the dressing and the tarragon. Lay this on a plate and place the fish on top. Lightly grate pecorino over the dish and serve.