The char of grilled asparagus and the zest of fresh dill blend to make a distinctive, lively, spring-time sauce for stove-top smoked trout. Chef Ari Taymor serves this at Alma in downtown Los Angeles.
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- 1 cup roughly chopped dill, plus more for garnish
- 1 cup salt, plus more to taste
- 1⁄3 cup sugar
- 1 lemon, zested with a peeler
- 1 1⁄2 lb. wild trout or wild salmon fillets, skin removed
- 3 1⁄2 lb. asparagus, cleaned and trimmed
- 1⁄2 cup sorrel
- 2 tbsp. white soy sauce
- 1 tbsp. olive oil
- Freshly ground black pepper, to taste
- Trout roe, for garnish
- Combine 1⁄2 cup dill, the salt, sugar, and lemon in a bowl. Cover fish with mixture for 30 min. Rinse fish off and pat dry. Chill until ready to use.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.). Grill 2 lb. asparagus, flipping once, until charred and cooked, 5-7 minutes. Juice grilled asparagus; set aside. Bring a 6-qt. saucepan of generously salted water to a boil. Working in batches, cook remaining dill and the sorrel, plus 1⁄2 lb. asparagus, about 30 seconds for herbs and 3-4 minutes for asparagus; transfer to an ice bath until chilled. Drain and transfer to blender with reserved juice, the soy sauce, and salt; blend until smooth.
- Prepare stove-top smoker according to manufacturer’s instructions using hickory wood shavings. Place rack with trout inside. Smoke until fish is cooked through, about 10 minutes. While the trout is smoking, toss the remaining asparagus with olive oil, salt, and pepper; grill until charred and cooked, 5-7 minutes. Serve smoked trout and grilled asparagus with the sauce on the side; garnish with trout roe and sprigs of dill.