Smoked Trout with Asparagus
When cooking trout, I always use one of two methods: pan-seared or oven-grilled, however, being smoked the fish is already cooked and can be used as is in salads, pâtés or fish cakes. What is important is to take great care not to let the delicate fish dry out!I love serving trout with a drizzle of lemon butter, chopped parsley and grilled asparagus, tossed in olive oil, cayenne pepper and sweet paprika. A good guide that always works for me is to never cook trout longer than 6 minutes in a hot oven or in a scorching skillet.
Ingredients
For the trout
- 4 smoked trout fillets (pin boned)
- 1 tbs olive oil
- 2½ tbsp butter (melted)
- 1 tbsp lemon juice (freshley squeezed)
- ½ cup flatleave parsley (chopped)
- ¼ tsp black pepper (grounded)
- ½ garlic clove (chopped, optional)
For the asparagus
- 16 long asparagus (stem on)
- 2 tsp olive oil
- ½ tsp cayenne pepper
- ½ tsp dried paprika
- spritz of lemon
Instructions
To make the lemon butter
- Melt the butter and combine with the olive oil, lemon juice, chopped parsley and black pepper. You can add ½ a garlic clove if you wish to. Do not salt now as smoked trout is often salty enough. Wisk together well.
Method 1: Cook the trout in a skillet
- Over medium heat, heat a heavy, nonstick cast iron skillet until very hot. Add the trout fillets, skin-side down, into the hot skillet. Drizzle over the lemon butter and cook for no longer than 6 minutes or until cooked through but still slightly coral pink in color. It is not necessary to flip the fillet over, rather allow the skin to crisp up.
Method 2: Cook the trout in the oven
- Preheat the oven to 200°C with the grill on medium. Place a heavy, nonstick cast iron skillet or casserole in the oven and heat until very hot. Add the trout fillets, skin-side down, into the hot skillet or casserole. Drizzle over the lemon butter and cook under the grill for no longer than 6 minutes or until cooked through but still slightly coral pink in color. It is not necessary to flip the fillet over, rather allow the skin to crisp up.
To make the asparagus
- Do this right before serving the fish to ensure the asparagus are bright green and crunchy. Do not overcook or the asparagus will turn dark and mushy. Toss the asparagus, olive oil, cayenne pepper and paprika togeher. Heat a griddle pan or skillet until very hot. Add the asparagus and cook over high heat for no longer than 4 minutes.
- Once they turn bright green and have char marks, they are ready to go! Remove from the heat and drizzle with lemon juice. Serve immediately alongside the trout.
Notes
- Be careful when warming up or reheating these delicate fillets as they may dry out quite easily.
- Taste the fillets before seasoning, they are often salty enough as they are pickled and smoked with salty ingredients.
- Cook the asparagus right before serving the fish to ensure the asparagus are bright green and crunchy. Do not overcook or the asparagus will turn dark and mushy.
Styling, Recipe & Photography by: Stéan Kruger.
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