2 fresh sea trout, filleted with the skin on
2 large bundles asparagus, blanched
For the Lovage and Green Garlic Sauce:
1 cup extra virgin olive oil
Creole seasoning, recipe follows
6 tablespoons butter
2 pounds first of the season red potatoes, boiled until fork tender
Salt and freshly ground black pepper
1 pound sugar snap peas, cleaned and blanched
Freshly ground black pepper
1/2 cup lovage, chopped
1/4 cup green garlic, chopped
1/2 teaspoon crushed red pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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