HONEY ROASTED TROUT ON ASPARAGUS WITH LEMONSAUCE

Tomorrow I will fly to Scotland with the whole family.
We are staying 3 days on the Isle of Mull.
It seems to be a foody paradise (if you love fish and sea fruits).
Yum.

Ingredients for 2 people:

1 trout

ca 10 asparagus

Honey glaze marinade: 

1 tbsp honey

1-2 tbsp olive oil

1 tsp lemon juice

pinch of seasalt

Lemon sauce:

bunch of wild garlic or 1-2 garlic cloves / chopped

1 spring onion / chopped

lemon juice and zest of 1 lemon 

1 tsp grated hazelnuts

1 tbsp olive oil. Add some more if needed.

pinch of seasalt 

Heat the oven 150C/ 302F degrees.

In small bowl mix honey with olive oil and seasalt.

Place the trout skin side down in glass baking dish and brush it with the honey mix. Bake for 20-30 minutes. 

Bend the asparagus spear until it snaps and throw the woody end away.

Boil the asparagus 1-2 minutes (I don't like them to be overcooked) in salty water. 

Arrange the asparagus on the plate and add the trout on the top.

Combine the wild garlic/garlic, spring onion, hazelnuts and sea salt with lemon juice and olive oil.

Add the sauce on the top of the asparagus and fish.

HONEY-GLAZED TROUT

After all this December heavy christmas food and January leftovers I felt like something healthy and colorful.
It is still so cold and snowy and I have a little cold. Prrrr. It means no running this week :(. 
But already next week I will join my family for some skiing fun in swiss Alps. It will be fun.


 Ingredients for 2 people:

Fish marinade
2 tbsp honey
4 tbsp olive oil
2 tbsp lemon juice
pinch of sugar

Salad:
1 avocado, sliced
8 small tomatoes, halfed
handful of whatever salad.

Salad dressing:

2 tbsp lemon juice
1 garlic clove, smashed
2 tbsp olive oil
pinch of salt and pepper

2 trouts








In large shallow dish mix the marinade together: oil, lemonjuice, honey and pinch of sugar. Add the fish. Let it stay at least 10 minutes.

Heat the oil in a frying pan. Add the fish, skin side down, and fry about 5 minutes on the skin side and couple of minutes on the fillets side. The skin should look crisp.

Make the salad dressing. Mix together lemon juice, olive oil, garlic salt and pepper. Toss the avocados, tomatoes and salad gently in the dressing. Add the trout on the top.