Pan-fried trout and spring vegetables

Ingredients

• 250 g of trout fillet

• 150 g green asparagus

• 200 g fresh peas

• 1/2 onion

• 100 ml of liquid cream

• 1 tablespoon(s) of horseradish

• 2 sprigs of dill

• the juice of 1/2 lemon yellow

• olive oil

• salt

Preparation

1. Cut the trout fillet (without bones but with the skin) into pieces.

2. Cut off the end of the asparagus by about 2 cm. Shell the peas (keep a few in pods), and chop the onion.

3. Mix the cream with the horseradish and a pinch of salt.

4. Heat in a frying pan 2 tbsp. tablespoons of olive oil over medium heat then add the onion and cook for 5 minutes. Cook the pieces of trout for 2 minutes, flesh side down, then turn them over by placing them on one side of the pan.

5. Add the vegetables and pan-fry them for 6-8 minutes next to the pieces of trout.

6. Distribute the horseradish cream on the plates then arrange the trout and the vegetables. Add the dill and a dash of lemon juice. Adjust the seasoning and serve.

Source: Elle France, Elle-a-Table