Potato Scalloped Trout with Sauce Vierge by Jan Hendrik van der Westhuizen

For the Potato Scalloped Trout:
1. Defrost the rainbow trout portions according to the instructions on the packaging.

2. Remove the trout portions from the packaging and pat dry with a kitchen towel.

3. Using a mandolin, thinly slice the potatoes (about 1 mm thick). Place the sliced potatoes onto the trout portions skin, so they slightly overlap. 

4. Place a non-stick frying pan or use wax paper at the bottom of the pan onto a medium heat, drizzle the olive oil into the pan and add the butter. 

5. Once the butter is melted, place the trout into the pan, the skin (potato scalloped) side down. Leave to cook at a medium heat for about four minutes. 

6. Use a spatula to carefully flip the fish ,allow to cook for another 30 seconds before removing it from the pan.

7. Season with salt and pepper.

For the Sauce Vierge:

1. Fill a pot with water and place it onto the stove so that the water comes to a boil. 

2. Take the tomatoes and gently make a cross at the bottom of each. Put the tomatoes into the water and cook for 30 seconds, remove them from the water and place directly into a bowl of ice water.

3. Once the tomatoes have cooled, remove from the ice water, peel the tomatoes. Cut the peeled tomatoes in half, lengthways then remove the core and seeds. Dice the remaining flesh into equal sized small cubes. 

4. Warm the olive oil up in the saucepan, add in the diced tomatoes, olives, garlic, asparagus and lemon segments

5. Once the mixture is warm add in chives and honey  and cook for two minutes.

6. Lastly, add in the chives and asparagus.

Assembly:
1. Place the tomato base at the bottom of each plate, place a portion of pan-fried trout onto it and surround with the asparagus