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Smoked trout & asparagus with creamy hollandaise sauce

Fancying some tasty inspiration for brunch this weekend? We’ve got you covered. Simple, yet delicious, pair our Cold Smoked Chalkstream Trout with lemon and salted baked asparagus and a dollop of Hollandaise sauce to top it off.

Time

25 mins

Serves

2

Difficulty

Easy

Ingredients

• Field & Flower Cold Smoked Chalkstream Trout
• Field & Flower Dorset Sea Salt, pinch
• 1 pack of ready-made hollandaise sauce
• 1 bunch thin asparagus spears, trimmed
• 1 tbsp olive oil
• ½ tsp ground black pepper
• 1 tbsp lemon juice

Instructions

1. Pre-heat your oven to 220°C/200°C fan/gas mark 7.

2. Place the trimmed asparagus spears into a mixing bowl and drizzle with olive oil. Toss the asparagus in the bowl, ensuring each spear is lightly coated and sprinkle with salt and pepper to season.

3. Arrange the asparagus onto a baking sheet in a single layer and place in the oven for 12-15 minutes, depending on the thickness.

4. Whilst waiting for the asparagus to bake, lightly heat the hollandaise sauce in a saucepan until warm.

5. Once cooked, plate up the asparagus with a dash of lemon juice, our Cold Smoked Chalkstream Trout, a dollop of hollandaise sauce and a sprinkle of salt.

6. Enjoy!