CHARRED AS­PARA­GUS WITH SMOKED TROUT, AVOCADO AND FRESH HERB DRESS­ING

Townsville Bulletin - Townsville Eye - - FOOD -

SERVES: 4 PREP TIME: 25 MIN­UTES COOK TIME: 4-5 MIN­UTES 1 whole smoked trout 2 medium roma toma­toes 1 medium-firm ripe avocado 1/ cup olive oil

3 1 tsp Di­jon mus­tard ¼ cup orange juice ¼ cup coarsely chopped herbs (basil, pars­ley, mint) salt flakes and freshly ground white pep­per 2 bunches medium-sized as­para­gus ex­tra 2 tbsp olive oil

RE­MOVE

the skin from the trout and ease the flesh away from the spine. Shred flesh into rough pieces and place in a bowl. Care­fully in­spect each piece to en­sure no fine bones re­main.

CUT

the toma­toes into quar­ters, re­move seeds and slice the flesh. Add to the trout. and slice avocado and put into bowl. to­gether the oil, mus­tard, orange juice, herbs,

PEEL WHISK

To store as­para­gus, wrap the stem ends in damp pa­per

tow­els for sev­eral days. To ex­tend the life, re­frig­er­ate stalks, tips up, in a cup of

shal­low wa­ter.

salt and pep­per. Pour over the trout mix­ture and very lightly toss. as­para­gus and toss in ex­tra oil. a large ribbed pan (or use a sturdy fry pan or a bar­be­cue grill) and heat un­til it is very hot. Ar­range as­para­gus in pan and cook for 2-3 min­utes (de­pend­ing on thick­ness of as­para­gus) un­til it is charred and just ten­der when the point of a thin knife is in­serted in the thick part. As­para­gus will con­tinue to cook as they cool. Do not over­cook or the spears will be too soft and dif­fi­cult to han­dle. the as­para­gus be­tween serv­ing plates and ar­range trout mix­ture over.

PUT

COOK’S NOTE:

TRIM

DI­VIDE

Cooked, flaked salmon or other fish can be swapped with the cooked trout. If you wish, blitz the dress­ing in­gre­di­ents to­gether to make a smooth(ish) sauce. If you pre­fer a sharper taste add a shot of lemon juice or white vine­gar. Grainy mus­tard in­stead of Di­jon will add a slightly hot­ter zing.

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