Recipe corner: A springtime trout tray-bake

A momentous thing happened today: D bought his first ever umbrella. Up until this point, he has claimed to be agin them. Unless they are made by Aquascutum and cost several hundred pounds and, short of a lottery win or an elderly, hitherto unknown eccentric millionaire relative leaving me their fortune, I am NEVER going to think that is a good idea.

Anyway, he now has an umbrella which is useful, as it looks as if Easter weekend was a temporary aberration and we are back to the chill, damp days of the English spring. And to celebrate, last night we ate a meal that was extremely springlike, a celebration of all of the wonderful produce around at this time of year. If you have a jar of Hollandaise lurking in the back of your fridge (as we did for some reason) this is the work of minutes. You could make your own if you like. Or you could sub in a nice, rich mayonnaise or creme fraiche or even plain yoghurt.

This is seriously easy, low effort (difficult sauces aside) and a delicious Friday night fish supper.

Ingredients

2 x trout fillets
Heaped tsp of Dijon mustard

250g new potatoes
Pack of asparagus, woody ends snapped off
Tbsp vegetable oil
Tsp dill

2 heaped tbsp Hollandaise sauce
Small handful of mint leaves, finely chopped
Squeeze of lemon juice

Serves 2

Preheat the oven to 180.

Cut the potatoes in half and place in a pan of cold, salted water. Bring to the boil and simmer for five minutes, before removing with a slotted spoon into a large bowl. Bring the water back up to the boil and then throw in the asparagus spears and simmer for one minute. Then drain and run cold water over the spears until they have cooled down.

Toss the potatoes in the oil, dill and season well. Transfer to a large ovenproof tray (I used my flat Le Creuset casserole but a baking tray would do as well). Place in the oven and cook for 15 minutes.

Meanwhile, pat the asparagus dry and put it in the potato bowl. Swish it around so it gets coated in any remaining oil. You might need to add a drop or so more at this point. Season the asparagus.

Brush the underside of the trout with the mustard. Season the skin well.

After 15 mins, remove the tray from the oven. Push the potatoes to the edges and then bung in the asparagus and lay the trout fillets, skin side up, on top. Return to the oven for another 12 minutes. While this is cooking, stir the chopped mint and lemon juice through the Hollandaise.

After 12 mins, the trout should be cooked through, and the asparagus tender. Serve, with dollops of minted Hollandaise sauce on the side.