Name: Ocean trout and asparagus with caper dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 bunches asparagus, trimmed, halved lengthways; 4 eggs; 2 shallots, finely chopped; 2 tsp baby capers; 36.40 gm olive oil; 2 tsp finely grated lemon rind; 60ml lemon juice; 2 x 150g pkts ocean trout, skinned, flaked

Ocean trout and asparagus with caper dressing

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Elegant ocean trout and asparagus dish that is as exquisite visually as it is delicious.

Ingredients:

2 bunches asparagus, trimmed, halved lengthways
4 eggs
2 shallots, finely chopped
2 tsp baby capers
36.40 gm olive oil
2 tsp finely grated lemon rind
60ml lemon juice
2 x 150g pkts ocean trout, skinned, flaked

Instructions:

Blanch asparagus in a pot of salted boiling water for 1 minute until vibrant green and slightly tender. Transfer to cold water to cool.
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, occasionally stirring. Boil for 4 minutes for soft-boiled yolks or until desired doneness. Cool in cold water and peel.
In a small bowl, combine shallots, capers, oil, lemon rind, and juice. Season with salt and pepper, then toss together.
Plate the asparagus and ocean trout and generously drizzle with caper dressing. Gently place a soft-boiled egg on top of each plate. Season with freshly cracked pepper and serve immediately.

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