Cured sea trout with crayfish and asparagus

For the sea trout: mix the salt, sugar and coriander seeds together. Score the skin of each trout fillet 3 times then rub the salt, sugar and coriander mixture all over the flesh and skin of the trout.

Lay one fillet, skin-side-down, in a baking dish and top with the other fillet, skin-side-up. Cover with cling film and transfer to the fridge for about 24 hours, turning once.

For the crayfish: bring a pan of salted water to the boil, add the asparagus and boil for 3 minutes or until almost tender. Drain and set aside to cool slightly then cut into 4cm-long pieces.

Bring a very large pan of water to a rapid boil then drop the live crayfish head-first into the water. Boil for 2 minutes then drain and refresh in cold water. Separate the heads from the body and remove the tail meat. Set the meat aside and reserve the shells.

Melt half the butter in a large saucepan over a medium heat and add the onion, garlic, fennel seeds, thyme and bay leaves. Fry gently without colouring for 5 minutes, or until the onion is softened and translucent.

Pour in the vermouth, increase the heat to high and boil until the liquid has reduced in volume by half. Tip in the crayfish heads and shells, bash firmly with a wooden spoon to break them up slightly then add the fish stock and tarragon. Bring to the boil then reduce the heat to low and simmer for 20 mins, or until the liquid has reduced in volume by half.

Pour the contents of the pan through a sieve into a clean saucepan and discard the contents of the sieve. Add the double cream to the cooking liquor in the saucepan and simmer over a medium heat until reduced by about a quarter.

Season with salt and black pepper, paprika and lemon juice. Keep warm over a low heat.

Melt the remaining butter in a large frying pan over a medium heat until foaming then tip in the crayfish meat and asparagus. Season with salt and black pepper and fry for 1-2 minutes until warmed through.

. To serve, unwrap the cured sea trout and brush off the curing mix. Slice thinly and serve with the warm crayfish sauce, asparagus and crayfish.