Freddy Bird Sea trout with asparagus, vermouth butter and pickled cucumber recipe on Saturday Kitchen

Freddy Bird served up tasty sea trout with asparagus, vermouth butter and pickled cucumber on Saturday Kitchen.

The ingredients for the sea trout are: 1kg thick sea trout fillet, salt and freshly ground black pepper and chopped fresh dill, to garnish.

For the vermouth butter: 350ml English vermouth, 2 shallots, peeled and diced, 50ml moscatel vinegar, 250g unsalted butter, very cold and diced and 1 jar trout roe caviar.

For the asparagus: 1 bunch British asparagus and 2 tbsp chopped fresh dill to serve.

For the pickled cucumber: 100ml white wine vinegar, 70g caster sugar, 1 tsp salt, ½ tsp coriander seeds, ½ tsp mustard seeds, 1 star anise, broken into pieces, 1 cucumber, peeled, seeds removed and finely diced.

For the tartare: 300g trout fillet, diced, squeeze lemon juice, 1 tbsp creme fraîche, plus extra to serve, ½ tsp Dijon mustard, ½ banana shallots, peeled and finely diced, 1 tsp chopped fresh dill, plus extra to serve, pinch cayenne pepper, 4 tsp trout roe caviar, salt and freshly ground black pepper.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.