Rainbow trout with asparagus and savory, DS XXV, episode 19

Rainbow trout with asparagus is a light dish in which the delicate fish meets a creamy sauce with savory, dill, and lemon. To ensure the fillet cooks evenly and retains its juiciness, it's best to remove it from the refrigerator and fry it in well-heated oil. It's best to fry the asparagus briefly, adding a small amount of water – they should soften but remain slightly crunchy.

Preparation method:

Melt the butter in a small pot. Add the finely chopped shallot and garlic and sauté briefly. Pour in the broth and simmer for 2-3 minutes. Then add the cream, finely chopped dill, lemon juice, and savory. Season with salt and pepper. Simmer over low heat for about 4-5 minutes, until the sauce thickens slightly.

Snap off the woody ends of the asparagus. Melt the butter in a pan, add the asparagus, season with salt and pepper, and then add a few tablespoons of water. Cook for 4-5 minutes, until the water evaporates.

Heat the oil in a frying pan. Add the trout fillets and season with salt, lemon pepper, and tarragon. Fry the fish for 3-4 minutes on each side, then remove it from the pan. Serve the trout with the prepared sauce and asparagus.