Golden Lemon Trout with Rustic White Bean-Leek Cream and Roasted Asparagus

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the green asparagus on a sheet pan, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 12 to 14 minutes, until tender and lightly browned.

2. 2

   2. While the green asparagus roasts, pat the trout fillets dry with paper towels. Season them on both sides with sweet paprika, 3 g salt, black pepper, and the finely grated zest of half the lemon.

3. 3

   3. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the leek and cook for 4 to 5 minutes until softened. Stir in the garlic and fresh thyme, and cook for 30 seconds more, stirring so they do not burn.

4. 4

   4. Add the cooked white beans and vegetable broth to the skillet. Cook over medium heat for 5 minutes so the flavors meld. Reserve 2 tablespoons of whole beans for garnish if desired.

5. 5

   5. Add the heavy cream, butter, and 15 ml (1 tbsp) lemon juice. Partially blend the white bean and leek mixture with an immersion blender, or mash it with a potato masher, until you get a thick rustic cream with some texture. Adjust with salt and black pepper to taste.

6. 6

   6. Heat the remaining 15 ml (1 tbsp) olive oil in another nonstick skillet over medium-high heat. Place the trout fillets skin-side down and cook for 4 to 5 minutes until the skin is golden and crisp.

7. 7

   7. Turn the trout fillets over and cook for 2 to 3 minutes more, depending on thickness, until juicy and just cooked through in the center. Squeeze the remaining 15 ml (1 tbsp) lemon juice over the top.

8. 8

   8. To serve, spoon the rustic white bean and leek cream onto plates. Set the trout fillets on top, add the reserved beans if using, and serve with the roasted green asparagus. Finish with a little more lemon zest, extra fresh thyme leaves, and black pepper.