Sea Trout

For 2 people.


  • 2 fillets of sea trout (substitute organic salmon if sea trout not available)
  • 300 ml vegetable stock
  • 10 asparagus spears
  • 150 g cherry tomatoes
  • Olive oil
  • ½ tsp vinegar
  • Pinch of salt
  • Pinch of sugar
  • Pinch of pepper
  • 20 g of butter
  • 2 sprigs of thyme


  • 1 shallow pan
  • 1 saucepan
  • 1 sieve


  1. Put the tomatoes into a food processor and blitz for 2 minutes.
  2. Pass the tomatoes through a fine sieve into a small saucepan and add the vinegar, salt, pepper, sugar and thyme and leave to one side.
  3. Lay the fish fillets into the shallow pan and add the stock — don't cover the fish as you only want it to be gently poached.
  4. Boil some water in a pan and either pop the asparagus in to or gently steam it.
  5. Put the tomato sauce back onto the heat and add the butter continuously whisking this will thicken the sauce.
  6. To serve pace 5 asparagus spears on each plate, place the fillets on top and gently coat with the tomato sauce — accompany with new potatoes and mange tout