May is National Asparagus Month, and Head Chef Matt has whipped together a delicious starter which will feature on our specials board throughout the month.

Why not try your hand at this dish at home? Take a look at the recipe below!

Claremont Farm Asparagus with buttered Jersey royals, smoked trout and chive fritters, rhubarb gel, whipped Nanykins goat’s curd and lemon oil.

1 Bunch of asparagus

1kg Washed jersey royal potatoes

220g of smoked trout fillet

2 stalks of Yorkshire rhubarb

1 wheel of Nannykins goat’s curd

50ml double cream

20ml white truffle oil

Pinch of black pepper

2 teaspoons of SOSA Gelcrem Fred

50g caster sugar

1 red onion, finely diced

20g chives, finely chopped

1 clove of garlic, crushed to a paste

30nl mayonnaise

1 lemon, zested and juiced

100g icing sugar

200ml Leblanc olive oil

Panko breadcrumbs


Plain flour

  • Cut the asparagus to the same length, trim the stalks and set to one side
  • Place the jerseys into a pan, fill with cold water above the line of the potatoes, add a pinch of salt and bring to the boil, reduce to a simmer and cook until just tender. Refresh under cold water, once cool, drain and pat dry.
  • Chop the rhubarb into a pan and add the sugar and a splash of water, bring to the boil and then simmer for 5 mins, remove the rhubarb from the pan and blend in a liquidiser with the gelcrem, it’s not a necessary ingredient but it helps the texture.
  • For the whipped cheese, crumble the goat’s curd into a mixer with beater attachment and turn onto speed 1, add the truffle oil and cream and increase the speed until the mix turns into a smooth mousse. Remove from the mixing bowl and leave in a cool place.
  • Smoke the trout yourself using a smoker and some Applewood smoking chips or you can buy smoked trout from the supermarket, they will both be hot smoked and ready to eat either way.
  • Mix the trout with the red onion, chives, garlic and mayonnaise and ball up into 20g balls, breadcrumb and deep fry when kneaded at 180 degrees.
  • For the lemon oil, add the zest and juice of one lemon into the olive oil along with the icing sugar and blend in a liquidiser on high speed for 5 mins.
  • When ready to serve, sprinkle the asparagus with sea salt and olive oil and grill under a high heat for 1 min 30 along with the jerseys that need warming before serving. Pipe the rhubarb and goat’s curd onto the plate and place the asparagus, potatoes and fritters around.

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