Freddy Bird served up tasty sea trout with asparagus, vermouth butter and pickled cucumber on Saturday Kitchen.<\/p>\n
The ingredients for the sea trout are: 1kg thick sea trout fillet, salt and freshly ground black pepper and chopped fresh dill, to garnish.<\/p>\n
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.<\/p>\n
For the asparagus: 1 bunch British asparagus and 2 tbsp chopped fresh dill to serve.<\/p>\n
For the pickled cucumber: 100ml white wine vinegar, 70g caster sugar, 1 tsp salt, \u00bd tsp coriander seeds, \u00bd tsp mustard seeds, 1 star anise, broken into pieces, 1 cucumber, peeled, seeds removed and finely diced.<\/p>\n
For the tartare: 300g trout fillet, diced, squeeze lemon juice, 1 tbsp creme fra\u00eeche, plus extra to serve, \u00bd tsp Dijon mustard, \u00bd 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.<\/p>\n