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Monday, May 16, 2011

Lemon balm cream trout with baked asparagus

This was truly a delicate meal, infused with French and Italian flavors. We had a whole flower pot of lemon balm (melissa) and had to find something to use it with, so we thought about coating trout fillets in lemon balm cream, and serving them along baked asparagus rubbed with olive oil and sprinkled with capers. Delicious and light. Best served with warm crunchy ciabatta bread.

Ingredients (serves 2):

  • 250 g trout fillets (ours was pre-smoked, which was lovely, but plain would be fine as well)
  • 200 ml sour cream
  • 5-6 tablespoons of torn fresh melissa (lemon balm) leaves
  • salt and pepper to taste
  • 375 g asparagus
  • 2 tablespoons capers
  • a little olive oil

Preheat oven to maximum heat, rub the asparagus with olive oil and place it on a baking sheet:

Leave it for 20 minutes if it's white, for 10 if it's the green type. Next, get started on picking those melissa leaves:

Hand-tear them, it affects their taste less than using metal. Next, heat a little oil in a frying pan and place the trout fillets in it:

If it's smoked trout, only leave it for a couple of minutes on each side. If it's completely raw, leave it until golden (4-5 minutes on each side, depending on thickness). When the trout is done, turn the heat off, season with salt and pepper as necessary and pour over it, in the still warm pan, the sour cream and melissa leaves:

Turn it to coat all sides with the mixture and transfer on serving plates. Put the bakd asparagus next to the fillets and sprinkle the capers on top of it. It's ready, dig in! :)

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