Roasted Rainbow Trout with a Lump Crab Meat and Grilled Asparagus Relish with a Lemon Beurre Blanc

1/2 bunch fresh asparagus, trimmed and blanched
4 Roma tomatoes, cut in half
5 tablespoons olive oil
Salt
Freshly ground black pepper
1/2 cup small diced red onions
1 tablespoon chopped garlic
1/4 cup chopped green onions, green part only
1 pound lump crab meat, picked for cartilage
4 small whole Rainbow Trout (about 1 pound each), cleaned
1/2 cup of fresh lemon juice
2 tablespoons minced shallots
1/2 pound cold butter, cubed
1 tablespoon chopped fresh parsley leaves

Preheat the oven to 400 degrees F. Preheat the grill. Toss the asparagus and tomatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Place the asparagus and tomatoes on the grill and cook for 2 minutes on each side. Remove from the grill. Cut the asparagus into 1- inch pieces. Small dice the tomatoes. In a large saute pan, over medium heat, add 1 tablespoon of the olive oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic, asparagus, and tomatoes. Continue to saute for 1 minute. Add the green onions and crab meat. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and set aside. Season the trout with the remaining olive oil, salt and pepper. Place the trout on a parchment-lined baking sheet. Place in the oven and roast for 10 to 12 minutes. In a saucepan, over medium heat, combine the lemon juice and shallots. Season with salt and pepper. Bring the liquid to a boil, reduce heat to medium low and simmer until the liquid reduces by half, about 3 minutes. Whisk in the butter, one cube at a time. Remove from the heat and strain the sauce through a fine mesh strainer. To serve, ladle the sauce over the bottom of each plate. Spoon the relish in the center of the sauce. Lay the fish on top of the relish. Garnish with parsley. Serve warm.

Yield: 4 servings

Recipes Courtesy of Emeril Lagasse-Copyright 1998