Rainbow trout, Jersey Royal potato and purple asparagus salad

WILD GARLIC PESTO:

• Sort through the wild garlic and flat-leaf parsley, removing large stalks from both. Rinse under cold water to remove any excess dirt and pat dry using some kitchen towel.
• Place the garlic, parsley, pumpkin seeds and Parmesan in a food processor. Blitz for about one minute or until they have all combined. While the food processer is on, slowly pour in the rapeseed oil. Once this has been added, stop the machine. Add the lemon juice and blend again.
• Finally, add the salt and pepper, pulsing each time to make sure the seasoning has been mixed through. Place into an airtight container, ready for plating.
• When you have used what you need for the salads, this can be stored in the fridge for a week.

LEMON VINAIGRETTE:

• Place all the ingredients into a lidded jar and shake well until everything has combined. The vinaigrette can be stored in the fridge for a week in an airtight container.

POTATO AND ASPARAGUS SALAD:

• Thoroughly wash the Jersey Royal potatoes to remove any dirt.
• Add the Jersey Royals to a pot of salted water, place on a medium heat and bring to the boil. Take care not to overcook the potatoes; this should take about 10 minutes. Pierce the potatoes with a sharp small vegetable knife. If the potato is cooked, it will pierce the skin without applying any pressure. Once cooked, drain off the hot water and run cold water over the potatoes to stop the cooking process. Once the potatoes are cool, use a sharp small vegetable knife to remove the skins. Cut each potato into 1cm-thick slices and set aside in a large mixing bowl.
• Add the capers, spring onions and flat-leaf parsley to the potatoes. Clean and trim the purple asparagus into 10cm-long pieces.
• In a pot of boiling salty water, very quickly blanch the asparagus. The best way is to place it into a basket, so that the tips of the asparagus are at the top, ensuring even cooking of the spears. Once cooked, refresh immediately into ice-cold water. Remove from the cold water and place on a tray that has been lined with paper towel; set aside ready for plating.
• Cut the ox tongue into small pieces no bigger than 1cm dice. In a frying pan, add the olive oil and chopped ox tongue. Once the ox tongue is warm, add to the potatoes.
• Finish the salad with the lemon vinaigrette. Add the purple asparagus only when you are about to serve the salad. Check the seasoning of the salad before plating.

RAINBOW TROUT:

• Season the trout fillets all over with salt and pepper.
• Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the trout fillets, skin side down. Fry for two to three minutes or until the skin is crisp and golden brown and the flesh is almost cooked through. Turn over the trout fillets and fry for a further minute.
• Remove the pan from the heat and set aside to rest. The residual heat from the pan will cook the trout fillet through.

TO FINISH:

• Add the asparagus to the potato salad; gently mix all the ingredients together.
• Divide this salad evenly across four plates in the centre.
• Drain the trout on some kitchen paper and gently place the trout on top of the plated potato salad.
• Finish the plate with the wild garlic pesto.
• If you have any garlic flowers, you can use them to garnish the top of the rainbow trout.