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Sea trout with asparagus and vermouth butter
Fruit and vegetables
chopped fresh
dill
, to garnish
2
shallots
, peeled and diced
1 bunch British
asparagus
2 tbsp chopped fresh
dill
1
cucumber
, peeled, seeds removed and finely diced
squeeze
lemon juice
½ banana
shallots
, peeled and finely diced
1 tsp chopped fresh
dill
, plus extra to serve
Tins, packets and jars
1 jar trout roe
caviar
½ tsp
Dijon mustard
4 tsp trout roe
caviar
Cooking ingredients
salt and freshly ground
black pepper
50ml/2fl oz moscatel
vinegar
100ml/3½fl oz
white wine vinegar
70g/2½oz
caster sugar
1 tsp
salt
½ tsp
coriander seeds
½ tsp
mustard seeds
1
star anise
, broken into pieces
pinch
cayenne pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz unsalted
butter
, very cold and diced
1 tbsp
crème fraîche
, plus extra to serve
Meat, fish and poultry
1kg/2lb 4oz thick
sea trout
fillet
300g/10½oz
trout
fillet, diced
Other
350ml/12fl oz English
vermouth
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