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Poached Rainbow Trout with Asparagus Mayonnaise and Morels


  • For the asparagus puree

  • 250 g / 9 oz asparagus

  • 25 g / 1 oz unsalted butter

  • ¼ bunch chopped chervil

  • For the asparagus custard

  • 8 spears of asparagus

  • 2 medium eggs

  • 200 g/7 fl oz of asparagus puree (see above)

  • For the asparagus mayonnaise

  • 250 g / 9 fl oz of asparagus puree (see recipe above)

  • 150 g / 5 fl oz of mayonnaise

  • Cracked pepper to season

  • For the poached Rainbow trout

  • 4 x portions of 120 grams/4 ½ oz wild rainbow trout

  • 25ml / 1 fl oz olive oil

  • Peel of 4 lemons

  • Pinch of sea salt

  • For the morel mushrooms

  • 2 large banana shallots

  • 50 g /2 oz, morel mushrooms

  • 10 g /1/3 oz, unsalted butter

  • 50 ml / 2 fl oz Madeira

  • 50 ml/2 fl oz Double cream

  • 1 tbsp chervil, chopped

  • Juice of 1 lemon

  • For the quails eggs

  • 50 ml / 2 fl oz white wine vinegar

  • 50 ml / 2 fl oz water

  • 8 quail’s eggs

  • For garnish

  • 12 – 16 leaves of chervil cress


  • For the asparagus puree:

  • 1.

    Remove the woody bases from the asparagus and finely chop. Place in a warm pan with the butter and cover with a lid; allow to sweat for 4-5 minutes without colouring the asparagus. Add the chopped chervil, cook for a further minute then puree in a blender until smooth and chill immediately in a bowl over a bowl of iced water.

  • For the asparagus custard :

  • 1.

    Remove the woody bases from the asparagus, blanch and chill the 8 spears of asparagus then cut them in half lengthways and set aside. Whisk the eggs until completely combined then mix in 200g of puree until smooth and correct seasoning if needed. Line a (2”/5cm x 2”/5cm x 1”/2.5cm deep) rectangle mould with cling film inside and tinfoil outside, brush the cling film with a little butter and lay the halved asparagus spears, cut side down into the mould and pour the custard mix over. Place into a large saucepan, and steam for 12 minutes at 90 C/ 175 f until set then refrigerate until needed.

  • For the asparagus mayonnaise:

  • 1.

    Mix the 250g /9 fl Oz of the asparagus puree with the mayonnaise, season with plenty of cracked pepper, place into an espuma gun, charge with 2 gas chargers and chill for 2 hours in the fridge.

  • For the poached rainbow trout :

  • 1.

    Place the Rainbow trout portions into small air tight bags with a dash of olive oil, a whole peel of lemon zest and a pinch of sea salt. Place the 4 bags containing the rainbow trout into a temperature controlled water bath set at 45 C/90f and leave to cook for 12 minutes.

  • For the Morel mushrooms :

  • 1.

    Chop shallots to a fine dice, clean the morels by ensuring there is no grit, stones or soil inside the cavities. Sweat the shallots in a warm pan with butter and lid on until they are soft and transparent, add the cleaned morels and a pinch of salt and cook for a further minute. Add the Madeira and reduce until almost dry, add the double cream and reduce by half. Add the chopped chervil and season with lemon juice to taste.

  • For the poached quail eggs:

  • 1.

    Mix the white wine vinegar with equal amount of cold water and bring to the boil, crack the quail eggs into the mixture, leave to stand for 5 minutes and then spoon the eggs into a simmering pot for 2 more minutes and then plunge into iced water.

  • To serve:

  • 1.

    Place the asparagus custard back into the steamer to re-heat for 2 minutes. Add the poached quail’s eggs to the Morels and re-heat on the stove. Turn the warmed asparagus custard out & slice into 4. Place a portion on each plate with the sliced tips facing upwards. Remove the sea trout from the bags and place on the plate next to the asparagus custard. Cover the top of the fish with the asparagus mayonnaise. Spoon the Morels and 2 eggs on both sides of the custard and fish and garnish with a few leaves of fresh chervil cress.

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