Recipe: Yorkshire trout with chargrilled asparagus
Our Cookery School chefs created this tasty and healthy dish to celebrate one of our favourite flavours: asparagus. It's in-season now so pick up a bunch and try your hand at a simple-to-make spring supper. You can also visit our Café Tea Rooms where we've created a host of asparagus dishes - check the specials board.
For the trout:
Drizzle of olive oil
4 trout fillets (boned)
8 asparagus spears (trimmed and peeled)
Freshly ground black pepper
For the blood orange hollandaise:
2 tbsp blood orange juice
1 tbsp white wine vinegar
175 g butter
3 egg yolks (medium eggs)
1 tsp caster sugar
A pinch of salt
Place the prepared trout fillets onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Place under a pre-heated grill and cook until the flesh has become firm; approximately 3-5 minutes. Brush a hot griddle with a little olive oil. While the trout is cooking place the asparagus on the griddle to achieve the chargrilled lines. Cook the asparagus for 2-3 minutes, turning regularly.
Place the orange juice and white wine vinegar in a small saucepan over a moderate heat and simmer for one minute. In another pan, melt the butter on a moderate heat so it does not colour.
Using a hand blender, blend together the egg yolks, sugar and salt for a few seconds. Gradually add the warm orange juice and vinegar followed slowly by the melted butter. Check the seasoning. Keep warm by standing the bowl in a bain-marie.
To serve, arrange the asparagus on a plate, top with the trout fillets and finish with a spoonful of the Blood Orange Hollandaise Sauce.