🍽️ Trout with white asparagus and egg dressing

Name: Trout with white asparagus and egg dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Arctic char fillets (with skin à ca. 75 g); 1 tsp coriander seeds; 1 tsp peppercorns; 1 tsp mustard seeds; 1 tbsp salt; 1 tsp sugar; 1 tbsp freshly chopped dill; 1 kg white asparagus; salt; sugar; 2 eggs; 125 ml vegetable broth; 3 tbsp white wine vinegar; 1 tsp hot mustard; 4 tbsp vegetable oil; 1 tbsp chive rings

244 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 Arctic char fillets (with skin à ca. 75 g)
1 tsp coriander seeds
1 tsp peppercorns
1 tsp mustard seeds
1 tbsp salt
1 tsp sugar
1 tbsp freshly chopped dill
1 kg white asparagus
salt
sugar
2 eggs
125 ml vegetable broth
3 tbsp white wine vinegar
1 tsp hot mustard
4 tbsp vegetable oil
1 tbsp chive rings

Instructions

1. Rinse the trout under running water.
2. Pat the fish dry with a kitchen towel.
3. Place the trout skin-side down in a shallow baking dish.
4. Heat a non-stick pan without any fat.
5. Toast the coriander, pepper, and mustard in the pan until fragrant.
6. Let the spice mixture cool down completely.
7. Crush the cooled spices into a fine powder using a mortar.
8. Mix the spice powder with the salt and sugar.
9. Spread the spice mixture evenly over the fish.
10. Cover the dish with cling film.
11. Place the dish in the refrigerator overnight to marinate.
12. Remove the spice residue from the fillets the next day.
13. Pat the fillets dry again.
14. Sprinkle fresh dill over the fillets.
15. Slice the fillets diagonally into thin pieces.
16. Peel the white asparagus.
17. Fill a pot with water and add 1 teaspoon of salt and 1 teaspoon of sugar.
18. Cook the asparagus in the seasoned water for about 25 minutes.
19. Boil the eggs until hard-boiled.
20. Shock the boiled eggs immediately with cold water.
21. Peel the cooled eggs.
22. Finely chop the eggs.
23. Whisk the broth with the vinegar, mustard, and oil for the dressing.
24. Season the dressing with salt, pepper, and sugar to taste.
25. Remove the asparagus from the cooking water.
26. Pour the dressing over the warm asparagus.
27. Let the asparagus cool down to lukewarm temperature with the dressing.
28. Plate the asparagus and the trout fillets.
29. Garnish the dish with the chopped eggs and fresh chives.
30. Serve the asparagus with green leaf salads of your choice.

Nutrition per serving

kcal: 244
Protein: 18 g · Fett/Fat: 14 g · Carbs: 11 g