250 ml (1 cup)verjuice or dry white wine2stalks of dill, leaves picked and coarsely chopped, stalks reserved¼ tspblack peppercorns4200gm pieces of ocean trout fillet, skin on, pin-boned3bunches of asparagus, trimmedTo garnish:cayenne pepperCucumber and yoghurt salad2Lebanese cucumbers, peeled, halved lengthways and thinly sliced diagonally70 gm (¼ cup)natural yoghurtFor seasoning:cayenne pepper
In a fish kettle or deep frying pan combine verjuice, dill stalks, shallot, peppercorns and 3 cups water, cover and bring to the boil. Add trout, cover, remove from heat, and stand for 5 minutes for medium-rare or until cooked to your liking.
Meanwhile, blanch asparagus in boiling salted water for 3 minutes or until tender, then drain.
For cucumber and yoghurt salad, combine cucumber and yoghurt, toss gently and season to taste with sea salt and cayenne pepper.
Using a slotted spoon, carefully remove trout from stock (see note) and serve with cucumber and yoghurt salad and asparagus, scattered with cayenne pepper.
Note Strain stock and freeze to use when cooking dishes requiring fish stock.