Always looking to try new Irish food products I made a beeline for the Goatsbridge Trout Farm stall when I was at Bloom earlier this month to sample their trout caviar. Vibrantly orange pearls, beautiful to look at, delicious to taste with a silky smooth texture, and freshly slightly sweet pop that isn’t too fishy. Amazing.
This recipe is simple, midweek stuff. Elegant but quick, essentially fancy finger food.
Shave the stalks of some white asparagus with a vegetable peeler and let soak in some acidulated water. Cut the thick white asparagus spears lengthwise and steam for 5 minutes first. Take a bunch of green asparagus and separate into two smaller bunches. Sear one bunch of green asparagus in a very hot frying pan with a little olive oil until lightly charred. Season. Cut the other bunch of green asparagus lengthwise and add to the white asparagus to steam for another 5 minutes.
Make your hollandaise (3 egg yolks, lemon juice, 250g of fridge cold butter – recipe here). Arrange the asparagus on the plate, with the raw shavings on top. Pour over the hollandaise. Spoon on the trout caviar.