Wild sea trout, Scottish girolles, Jersey Royals and chargrilled asparagus – by Jun Tanaka
400g Jersey Royals
3 cloves garlic, crushed
Fresh mint, about seven stalks
per 1½ litres of water
Salt
12 spears asparagus
Olive oil
Salt and pepper
200g Scottish girolles
Butter
1 clove garlic
A sprig of thyme
2-3tbs lemon juice
400ml seasoned vegetable nage
50g unsalted butter
Chervil, chopped
Chives, chopped
Lemon juice
4 x 150g fillets of wild sea trout
Method Scrub clean the Jersey Royals. Boil a pan of salted water (15g of salt for one litre) and infuse the garlic and mint in it for five minutes.
lace the potatoes in a pan and cover with the infused water.
Peel the asparagus, brush with olive oil, season and place on the chargrill. When grilled, keep warm. Clean the girolles and sautÄ in butter with garlic and thyme. Squeeze a little lemon juice on the mushrooms.
Bring the vegetable nage to the boil and emulsify with butter. Add the chopped herbs and the remaining lemon juice. Season.
Put the Jersey Royals in the sauce and warm through. Spoon into a bowl with asparagus and girolles. Pour the sauce over the top and finish with Parmesan shavings.
Season the wild sea trout and then pan-fry in olive oil skin side down. Cook in the oven until skin is crisp and flesh is pink. Finish with a squeeze of lemon juice. Serve on top of the girolles and potatoes.
Jun Tanaka, head chef, Pearl, Chancery Court hotel, London
