If you’ve ever tried sea trout you’ll know what I mean when I say it’s bloody delicious. Tasty, fresh, creamy and sweet. Grill it rare with its skin on, indoors or on the barbie, add the refreshing lemon miso dressing and the new season’s asparagus and you have the perfect seasonal dish.
The Irish sea trout season starts in April, closely followed by the Scottish. I prefer the Scottish landed variety as it has less distance to travel to the restaurant but both are good. (See notes on salmon, trout and sea trout).
To cook this dish out of season you could substitute wild salmon for the trout and steamed spinach or green beans for the asparagus.
The lemon miso dressing is great with any fish, especially oily fish like mackerel. It is also good as a sashimi dressing.
I suggest serving with steamed jasmine rice, a little coriander and sesame seeds.
Serves 6
 
I Lemon miso vinaigrette  
 
3tbsp -
White Miso (shiro miso)  
3 -
Lemons juice and zest of one lemon  
1/2 cup -
Castor Sugar  
1/2 cup -
Water  
1 cup -
Sake
     
II Main recipe
 
1 -
3 kilo Sea trout (cut to 6 portions of 180grams each)  
 
3 -
bunches Asparagus  
1 -
Lemon Miso Vinaigrette  

I. Lemon miso vinaigrette
 

1. Zest the lemons and plunge them into boiling water for 30 seconds; remove, cool and repeat the process three times.
 
  2. Juice the lemons.
 

 

 3. In a heavy based pan, bring the sugar, sake and water to the boil.
 
4. Whisk in the miso and turn to a low heat and cook for a few minutes.
 
5. Add the blanched lemon zest and cook for a few minutes.
 
6. Remove from the heat and add the lemon juice. Transfer to a container and put aside till needed. Serve at room temperature.
 
N.B. this dressing will last for several months. Keep in the fridge.
 

II. The main dish
 
  1. Have your fish monger portion your fish or do it yourself (see techniques on how to fillet fish).

 
2. Clean and trim the woody end of the asparagus. (See notes)
 
3. Season trout and sear skin in hot pan until it is nice and golden.
 
4. Have a large pot, brought to a rolling boil and have your miso dressing ready.
   
  5. Place your trout under a hot grill or barbeque and plunge your asparagus into the pot of boiling water. By the time the asparagus is ready and drained (3mins) your fish will be ready.
  1. Season your asparagus with salt and olive oil and divide between plates.
 
  2. Place your juicy, crisp trout on top and splash over the lemon miso dressing.
   
3. Serve immediately.
 
Recipe by David Selex