Sea trout with nettle velouté, asparagus and Jersey Royals – by Mike North

06 June 2007
Sea trout with nettle velouté, asparagus and Jersey Royals – by Mike North

Ingredients (Serves four)

20 spears of asparagus
20 small Jersey Royals, scrubbed
Sprig of mint
200g washed nettles
50ml white wine
100ml light fish stock
100ml double cream
4 fillets (about 180g) of wild or sea-reared sea trout, (skin on but scales removed)
4tbs olive oil
50g unsalted butter


Trim, peel and cook asparagus in salted water for three minutes, or until tender, and refresh. Cook Jersey Royals in salted water with a sprig of mint for 15 minutes.

To make the sauce, blanch and refresh nettles, purée with a little water and reserve. In another pan reduce wine by half, add the fish stock and reduce by half again then add the cream. Reduce to a light sauce consistency and reserve.

Pan-fry sea trout skin side down in a hot pan with olive oil for four minutes, turn and cook other side for two minutes. Add nettle purée and butter to sauce and season. Reheat asparagus and Jersey Royals.

To plate, arrange a pile of five potatoes on each plate and five spears of asparagus. Place sea trout on top and spoon sauce around.

Mike North, chef-proprietor, The Nut Tree Inn, Murcott

The Nut Tree Inn>>

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