Trout Fillet on Asparagus and Grapefruit

For the trout fillet on asparagus and grapefruit, peel the white asparagus. Cut away the lower, woody part of all asparagus stalks.

Bring 2 liters of water with salt and sugar to a boil, cook asparagus in it until firm to the bite (about 4 minutes) and immediately rinse with cold water.

Peel the grapefruits, cut into finger-thick slices, place on a baking sheet, sprinkle with a little brown sugar and set aside for the time being.

Wash the trout fillets, pat dry and season with a little salt and the juice of half a lemon. Heat olive oil in a pan, place the trout fillets skin side down in the pan and fry for 3 minutes.

Then turn over and fry for 1-2 minutes more. Cut all asparagus spears in half down the middle and pat dry well. Bake the grapefruits in the preheated oven at 160 °C (convection oven) for about 3 minutes.

Remove seeds from chili pepper and chop finely. Heat olive oil, sauté asparagus and chili in it and season with salt and pepper. Mix in chervil leaves.

Place the grapefruits on the plates, spread some asparagus vegetables on top and finally arrange the trout fillets on top.

Serve the trout fillet on asparagus and grapefruit immediately.

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