Poached trout with cucumber yoghurt salad

1.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.

2. Meanwhile, blanch asparagus in boiling salted water for 3 minutes or until tender, then drain.

3.For cucumber and yoghurt salad, combine cucumber and yoghurt, toss gently and season to taste with sea salt and cayenne pepper.

4. Using a slotted spoon, carefully remove trout from stock (see note) and serve with cucumber and yoghurt salad and asparagus, scattered with cayenne pepper.