91Èȱ¬

Method

1. Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside.

2. On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes.

3. For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve.

4. Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes.

5. Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise.