A delicious recipe for the asparagus season:

Coarsely dice the toast and crumble finely in the Moulinette.

Peel and finely dice the onions and sauté in the butter (I). Chop the dill. Squeeze one half of the lemon, cut the other half into narrow slices, quarter them.

Remove the skin from the smoked trout fillet. Cut the smoked and the fresh trout fillets into large cubes and grind them finely in a moulinette. Knead together with half of the toast, onion, dill, juice of one lemon and eggs (I) until smooth. Season with salt and pepper and form 2 meat loaves per person.

Mix the remaining egg. Mix the remaining bread crumbs with the almond kernels. First pull the meat loafs through the egg and then coat them evenly in the almond-breadcrumb mixture.

Remove the skin from the asparagus spears and cut the woody ends into small pieces. Cook the asparagus in a little boiling salted water with the sugar and butter (Ii) for about 15 minutes until al dente.

In a large frying pan, fry the meat loaves in the oil over medium heat for 6-7 min. on each side until light brown. Melt the butter (Iii) until golden brown.

Drain the asparagus well, spread evenly on plates and drizzle with the brown butter. Add the meat loaves and decorate with the lemons. Coarsely chop the chervil and sprinkle it on top.

Serve with boiled potatoes.

Very good!

Trout Meat Loaf with Asparagus Spears and Brown Butter

Ingredients:

Instructions:

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