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For 4 servings you need:
4 x 250 g fresh brook trout
400 g potatoes
600 g fresh asparagus

Butter for boiling the asparagus and frying the fish
1 pinch salt
1 dash lemon juice
Fresh parsley to taste

Preparation:
Preheat the oven to 140°C.

Bring water to boil in a saucepan, add salt and boil the washed potatoes in their skin.

Season the brook trouts on both sides with salt and lemon. Heat the butter in a frying pan and cook the fish slowly over a medium heat, each side about 2 minutes, until golden brown on both sides. Then place in the oven by 140 °C for about 10 minutes to finish. The brook trout is ready when you can easily pull out the dorsal fin.

Fill a second saucepan only with so much water that the asparagus tips poke out of the water. This ensures that the tips are only steamed and do not become too soft. Boil the water with salt, lemon juice and butter. In the meantime wash the asparagus, peel from the head down and cut off about 1cm of the woody end. Place the asparagus in the boiling water and boil up again briefly. Then reduce the heat immediately. Leave in the water for about 10 minutes depending on the thickness of the asparagus spears. The asparagus should still be al dente and slightly bend when removed from the water.

Once cooked, peel the potatoes and lightly toss them in a pan with melted butter and parsley.

Cut off the dorsal and ventral fins of the brook trout or fillet it before serving.

We wish you bon appétit!

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