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Fillet of Sea Trout with Baby Leeks, Broad Beans and Asparagus

Pan-fried sea trout served with cauliflower purée, seasonal vegetables, and a luxurious champagne and cream sauce foam.

DinnerSeafoodMain CourseAsparagusChampagneSea Trout
Estimated Nutrition
Calories
1014.1
kcal / serving
4056.4 kcal total
Carbs
16.2g
per serving
64.8 g total
Fat
82.1g
per serving
328.5 g total
Protein
37.1g
per serving
148.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Sugar
null
Dairy
100
g
Butter
For the sauce
200
ml
Cream
For the sauce
250
ml
Milk
For the purée
75
g
Butter
For the purée
75
ml
Cream
For the purée
20
g
Butter
Plus extra for frying fish
50
g
Butter
For the vegetables
Fruits
1
piece
Lemon
Juice only, for the sauce
1
piece
Lemon
Juice only, to serve
LegumesPulses
40
g
Broad Beans
Blanched and shelled
Liquids
375
ml
Champagne
Half bottle
200
ml
Chicken Stock
For the sauce
60
ml
Vegetable Stock
For the trout
NutsSeeds
1
sprig
Parsley
null
1
sprig
Thyme
null
1
tbsp
Chives
Finely chopped, to serve
1
tbsp
Chervil
Finely chopped, to serve
OilsFats
1
tbsp
Olive Oil
null
Seafood
4
piece
Sea Trout Fillets
150g each, pin-boned
Vegetables
40
g
Shallots
Finely chopped
20
g
Mushrooms
Finely chopped
10
g
Celery
Finely chopped
10
g
Celeriac
Peeled and finely chopped
0.5
piece
Cauliflower
Small
12
piece
Asparagus Spears
Peeled and cut into three pieces on an angle
12
piece
Baby Leeks
Cut into 5cm lengths
8
piece
Grelot Onions
Or spring onions

Method

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