Trout with purple artichoke, pomelo, fennel and wild garlic

Method Print recipe

1. Prepare the artichokes and cook in boiling water for about 5-8 minutes until just tender, once cooked coat the artichokes in pomace oil and season with garlic & rosemary salt and allow to cool
2. Roast the asparagus in the oven with a little oil and sea salt
3. Shave the fennel and julienne the wild garlic and store in ice water until needed
4. Pan fry the trout skin side down until golden, turn over and squeeze with lemon juice and cook for a couple of minutes, allow to rest to continue cooking slowly through its own heat so it remains nice and moist in the middle
5. Reheat all the ingredients except the caviar and fennel, garlic mix
6. Dress the plate with a small amount of the beetroot mix, artichokes, asparagus and trout, garnish with the drained fennel and garlic. Top with optional caviar, a small squeeze of lime, olive oil and a sprinkle of salt