Almond and cornflake-crusted trout with asparagus

1. Place the trout fillets on a lightly oiled oven dish. Add salt and pepper. Mix the almond flakes and the corn flakes in a shallow dish. Beat the eggs in a bowl. Brush the beaten eggs on the fish skin, then cover with the mixture of almonds and corn flakes.

2. Scrape the green asparagus and wash. Cut them into sections of 15 cm from the tipand bind them in a bunch. Immerse for 10 minutes in a pot of salted boiling water. Prepare a bowl with ice and water. Drain the asparagus and plunge them in cold water. Place on a cloth or on paper towels. Make parmesan shavings. Place the asparagus in a tray and cover with the parmesan.

3. Preheat the oven at 220°C (th. 7/8). Prepare the sauce. Wash, dry and cut the chives. Zest and squeeze the citrus. Pour the mustard in a bowl, add the creme fraiche and mix. Incorporate the chives. lemon juice and the zest. Season with salt and pepper.

4. Bake the trout for 3 minutes. Place it on a service tray and decorate with the asparagus. Serve the sauce on the side.

Photo credit : Sucré Salé