NUMBER OF SERVINGS

• Number of servings: 4

INGREDIENTS

• 2 small red onions
• 1 orange
• 1 celery
• 4 tablespoons red wine vinegar
• 8 tablespoons olive oil (cold pressed)
• 40 grams, small black olives (seedless)
• 1 kg white asparagus
• 3 tablespoons sugar
• 650 grams small, firm texture potatoes, preferably Asparagus Lovers
• 75 grams coarse sea salt
• 4 trout fillets (approx. 150 grams each), skinless
• 30 grams butter
• 3 stems (flat leaf) parsley
• salt and pepper

METHOD OF PREPARATION

Prepare the vinaigrette

• Slice the onion into very thin rings.
• Finely grate the orange peel.
• Peel the orange such that all of the white is removed.
• Fillet the orange: using a sharp knife, peel and remove the individual segments. Click here for a handy instruction video. Fillet the orange over a bowl so you can catch the juice.
• Squeeze the juice from the remainder of the orange into the bowl, collecting as much juice as you can.
• Cut the filleted orange segments in half.
• Remove the leaves from the celery and set aside.
• Remove the hard ends of the celery so that only the stalks remain.
• Cut the stalks lengthwise and then in thin slices.
• For the vinaigrette: mix the onion, celery, grated orange peel, the halved segments, the orange juice, the red wine vinegar, salt, pepper, olive oil and the olives in a bowl.

Cook the asparagus

• Peel the asparagus and cut off the woody ends.
• Cook the asparagus in a water with the sugar until they are cooked but still firm.
• Remove the asparagus from the pan and allow to drain.
• While they are still hot, place the asparagus in the vinaigrette and let them soak up the flavours for 30 minutes.

Boil the potatoes

• Brush or scrub the potatoes.
• Halve the potatoes and put them in a pan.
• Boil them in water with salt until done and then drain.

Cook the trout fillets

• Pre-heat the oven to 90 degrees using the ‘fan oven’ setting (not the ‘grill’ setting!)
• Meanwhile, remove the bones from the trout fillets.
• Grease an oven dish with butter.
• Heat the remainder of the butter to lukewarm in a small bowl.
• Place the fillets in the oven dish and sprinkle with the butter; add salt and pepper.
• Cover the dish with an oven-proof lid or oven-proof microwave foil *
• Place the dish in the oven and allow to bake for approx. 18-20 minutes.
• Coarsely chop the leaves of the celery and the parsley and put a small amount on a plate.
• Spoon on a portion of asparagus with the vinaigrette and add some potatoes.
• Finish off with a portion of the trout fillet and a garnishing of chopped parsley and celery leaf.

Enjoy! * Microwave foil is heat-resistant up to around 160 degrees Celsius (check the packaging!) and also suitable for use in the oven at lower temperatures. Do make sure that the oven is not on the ‘grill’ setting!

TIPS

If you scrape your nail across the bottom of an asparagus and moisture is released, then you can be sure the asparagus is fresh.