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Trout with Tuscan herbs and lemon pasta

The combination of Tuscan herbs and lemon pasta gives the trout a refreshing and flavorful twist.

Ingredients

Preparation

trout fillet
200gClarified butter
Olive oil
White asparagus
Parmesan cheese
12gTuscan spices
50gLemon paste

Preparation

  1. Heat the butter with the Tuscan spices and mix well.
  2. Place the trout fillet (with skin, scaled and deboned) skin-side down in the pan and sear with olive oil.
  3. Baste the fillet with the warm butter and let it cook nicely.
  4. Cook the pasta for 6 minutes until done.
  5. Strain the cooking water and add a little of the spiced butter.
  6. Toss well and shape with tweezers.
  7. Brush the asparagus (cooked and grilled) with a little olive oil and sear with a blowtorch.

  1. Place the cooked fillet on a plate.
  2. Place the pasta and asparagus next to it.
  3. Grate a little Parmesan cheese over the pasta.
  4. Spoon a little of the remaining cooking butter over the top and serve.