Archive

Hot smoked trout, ceviche dressing, orange, grilled asparagus, ‘poppadum’   Serves 4 people, depending on the size of the trout.   1 side trout fillet, pin boned 12 asparagus speared peeled. 12 orange segments   For the asparagus: Bring a pot of water to the boil, add a good pinch of salt to the water. Have a container with ice water ready. Once the water is boiling, add the asparagus. Blanch for 5 seconds and transfer to the ice bath. It may seem that the asparagus is still raw, but you will grill them as well. Set them aside. Remove the skin of the trout by laying the trout flat...