Niklas Ekstedt served up pan fried trout fillets with grilled asparagus, soaked almonds and a egg, mustard and lovage sauce on Saturday Kitchen.

The ingredients are: 150g organic almonds, 1 bunch asparagus, peeled, pinch salt, 2 tbsp olive oil and 2 trout fillets, skin on (about 150g each).

For the sauce: 1 free-range egg yolk, ½ tbsp Dijon mustard, 1 lemon, juice only, 2 tbsp olive oil and bunch fresh lovage, finely chopped.

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