Trout, Asparagus, Oyster Leaves, Green Peas, and BlinQ Blossom


For 8 people: 

  • 1 whole trout
  • 1/2 lightly frozen sourdough bread
  • 2 AAA asparagus spears
  • 1 lime
  • Olive oil
  • Sushi vinegar
  • 1 kg green peas
  • 2 cans of 30g Perle Imperial caviar
  • BlinQ Blossom
  • Salty Fingers
  • Oyster Leaves

For the beurre blanc sauce:

  • 5 dl Noilly Prat
  • 1 liter dry white wine
  • 8 shallots
  • 200 g tarragon vinegar
  • Bay leaf
  • Thyme
  • Crushed peppercorns

For the green pea cream:

  • 250 g frozen green peas
  • 50 g water
  • 70 g olive oil
  • Salt
  • 3 g Gelcrema

For the wild garlic tuile:

  • 40 g wild garlic oil
  • 60 g egg whites
  • 6 g salt
  • 8 g sugar
  • 50 g flour


  • For the beurre blanc sauce, bring all the ingredients to a boil and let the mixture simmer until reduced by 1/3.
  • Pass the liquid through a fine sieve, pressing the liquid out of the shallots.
  • Bring the liquid back to a boil and add cold butter until the sauce reaches the desired thickness, optionally reducing it further if needed.
  • Season with salt and sushi vinegar.
  • Blanch the green peas in salted water, then blend them in a thermoblender with water, olive oil, salt, and gelcrema.
  • Pass the mixture through a fine sieve and season to taste.
  • For the wild garlic tuile, combine the ingredients in a thermoblender, blend until smooth, and fill the mixture into desired shapes.
  • Bake for 8 minutes at 150°C (300°F).
  • Fillet the trout and remove the skin and bones, then portion the fillets into approximately 60-gram pieces.
  • Slice the sourdough bread thinly using a slicer and place the trout fillets, flesh-side down, on the bread.
  • Trim off any excess bread, place the fish on a plate with olive oil, and sprinkle with sea salt.
  • Briefly blanch the green peas and cool them in ice water.
  • Double-pod the peas and stew them in poultry broth and butter.
  • Peel the asparagus and thinly slice it into julienne using a mandoline.
  • Zest lime over the asparagus and drizzle with olive oil and sushi vinegar.
  • Pan-fry the trout, skin-side down, in olive oil until crispy.
  • Quickly flip it and remove it from the heat immediately.
  • Arrange the asparagus salad on the plate and place the trout on top.
  • Using a squeeze bottle, pipe the green pea cream onto the fish and garnish with the double-podded peas.
  • Finish with BlinQ Blossom, Oyster Leaves, Salty Fingers, and the wild garlic tuile.
  • Serve the beurre blanc sauce on the side, and if desired, add fresh herbs and fish roe.

Recipe: Lars van Galen - 't Lansink 
Source: Culinaire Saisonnier / Summer 2023

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