Griddled Loch trout with asparagus, fennel and pecorino salad

Griddled Loch trout with asparagus, fennel and pecorino salad


  1. Firstly prepare the vegetables for grilling: Snap the hard ends off the asparagus and peel the skin from halfway down to the bottom.
  2. Prepare the fennel bulb by cutting off the green tops. Break off the hard outer layer then cut the bulb into 8 wedges by cutting top to bottom through the root.
  3. Bring a pan of lightly salted water to the boil and blanch the fennel for 3-4 mins then add the asparagus and cook for 2 mins, then drain and cool.
  4. Place the asparagus and fennel in a bowl and add the fennel seeds, half of the lemon juice, salt and pepper and a little olive oil and toss to coat.
  5. Then either grill the vegetables on a heated grill plate until marked and charred or roast them in a hot oven 220C for 10-12 mins.
  6. Prepare the fillets by brushing the skin side with olive oil, sprinkle with salt and then place under a hot grill until the skin starts to crisp and blacken (around 5-6 mins).
  7. Make a light dressing by adding the sugar to the remaining lemon juice and dissolving, then add the mustard and olive oil slowly whisking together to make a slightly thick dressing, add the ground cumin and season well. Toss together the vegetables with the dressing and the tarragon.
  8. Lay this on a plate and place the fish on top. Lightly grate pecorino over the dish.

Recipes from

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.



You can also cut the fish into pieces and toss with the vegetables to make a rustic salad


6 asparagus spears
1 bulb of fennel
1/2 tsp fennel seeds (finely ground)
Juice of 2 lemons
2x 180g (6oz) Loch trout fillets
50ml (2fl oz) olive oil
1 tsp Dijon mustard
Pinch of ground cumin
1 tbsp finely chopped by fresh chopped tarragon
Pinch of white caster sugar
50g (2oz) Pecorino Romano
Salt and pepper


Time: 35 mins
Serves: 2
Nutrition: n/a