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    • Sea Trout, New Potato And Asparagus Traybake With Dill Mustard Sauce

    Mark Sharron
    Easy
    35 minutes
    4
    Amount Per Serving: Calories 525; Fat 24.8g; Carbs 40.4g; Sugars 8.7g; Fibre 5.2g; Protein 32.5g; Sodium 3.1g
    This dish is a great way to enjoy seasonal sea trout. It's packed with soft potatoes and has vibrant colours, added with fresh asparagus and drizzled with a creamy dill mustard sauce.
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    Ingredients

    • 4 Sea trout fillets
    • 1 kg baby new potatoes
    • 400g asparagus
    • 2 tablespoons olive oil
    • For the dill mustard sauce
    • 2 tablespoons Dijon mustard
    • 1 tablespoon brown sugar
    • 2 tablespoons white wine vinegar
    • 4 tablespoons groundnut oil
    • 2 tablespoons dill, chopped
    • Extra chopped dill to serve

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Put the boiled potatoes in a large roasting pan, then place in an oven and cook on Gas Mark 7/220c for about 15 minutes until they are golden brown and tender.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Just before you want to serve, fluff the potatoes with a fork and drizzle the remaining sauce. Add the cooked asparagus and sea trout fillets to the dish.
    • Serving Suggestions: Sprinkle the top with the chopped dill and serve while still hot.