This recipe, created for us by Hannah Thomas of Herbs & Wild, is how a spring lunch should be: light, colourful and packed with incredible flavour. 

It's hard to tell what the star of this dish is. It could well be the trout, offering the exceptionally fresh, lean flakes that we all love it for. Equally it could be the asparagus, the season of which is short but packed with pleasure. Or perhaps it's the hollandaise - decadent, creamy and with the added punch of flavoursome crow garlic. Individually they are all delicious, but together it's even better. 


  • 50ml
    White wine vinegar
  • 100ml
    White wine
  • 1
    Shallot, finely sliced
  • 1
    Bay leaf
  • 1/2 teaspoon
    Freshly ground black pepper
  • 2
    Trout fillets
  • 1 tablespoon
    Olive oil
  • 200g
  • A pinch
    Sea salt
  • 2
    Egg yolks
  • 50g
    Crow garlic, finely chopped
  • 1 bunch
    British asparagus


  • Start by making a reduction - place the white wine vinegar, wine, shallot, bay and peppercorns into a small pan, bring to a boil and reduce by half, then strain.

    Preheat your oven to 180°. Season your trout fillets with salt, drizzle with olive oil and bake for about 10 minutes. If you have a probe you want the middle of the fish to get to about 50°.

    Meanwhile, clarify the butter. Place the butter in a heavy saucepan over a low heat and melt gently without stirring. After 5 - 10 minutes, the butter should become foamy on top. Remove the pan from the heat and let the butter sit for a few minutes before skimming the foam off the surface. Pour the clear, golden butter into a bowl ready to use.

    Place your yolks in a bowl over a pan of just simmering water, whisk in 3 tablespoons of the white wine reduction and a pinch of salt. Gradually whisk in your warm clarified butter until you have a thick and glossy sauce. Be careful that the bowl and sauce don't get too hot as this will cause the sauce to split. Taste the sauce and adjust the seasoning if need be. Finally, stir through your crow garlic. Your could use chives instead. 

    Blanch your asparagus for about 90 seconds in boiling salted water.

    Plate the asparagus and trout and then spoon over lashings of your luxurious sauce. Enjoy!

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