Panfried Ocean Trout Fillets with Dill Butter & Spring Vegetables

Ingredients

4 Angelakis Ocean Trout Fillets

2 Bunches of Asparagus

1 Cup Frozen Peas

200 gm Snow Peas

100 gm Snow Pea Tendrils

¼ Bunch of Dill

Olive Oil

Sea Salt

Lemon Wedges, to serve

Dill Butter

250 gm Salted Butter

2 tbls Dill, chopped

1 tbls Lime Juice

½ tsp Sea Salt

Method

To make the dill butter, allow the butter to soften (room temperature is perfect) Combine Butter, chopped dill, lime juice, sea salt in a bowl. Mix ingredients together until combined and the butter is light & fluffy. On a sheet of baking paper shape the butter into a log, roll up the paper and twist ends to secure. Refrigerate till the butter is firm.

To prepare the vegetables, wash the asparagus thoroughly and cut each spear into 2-3 pieces, remove the ends and strings from the snow peas, defrost the peas and set aside.

Drizzle the ocean trout fillets with olive oil and sprinkle with the sea salt. Heat a large non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the ocean tout fillets into the fry pan, cook for 4-5 minutes on the first side, turn the fillets and cook for a further 4 minutes.

Remove from the pan and keep warm.

Wipe the pan with some paper towel and add a little more olive oil, add the asparagus and snow peas, cook for a few minutes and then add the peas, toss until cooked, toss through the snow pea tendrils and remove from heat.

To serve, place some of the sautéed spring vegetables on each plate, top with the ocean trout fillet, place a slice of the dill butter on top and garnish with some dill sprigs. Serve with extra lemon wedges.

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