Trout with Almonds and Asparagus

Ingredients

• Trout 1 piece
• Asparagus 10 oz
• Chicken Egg 4 pieces
• Ghee 5 oz
• Apple Cider Vinegar 0 fl oz
• Chopped almonds to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Wrap each trout in parchment paper and steam them together with the asparagus for 15 minutes at 120 degrees.

Step 2

In one saucepan, melt the clarified butter. In another saucepan, over low heat, combine the vinegar and egg yolks, whisking continuously. When the yolks thicken, continue whisking and gradually pour in the melted butter.

Step 3

Place the cooked fish on a plate, add the asparagus beside it, sprinkle with almond flakes, and drizzle with hollandaise sauce.