Asparagus farinata with trout, poached egg and hollandaise

Method

1. Heat the oven to 200°C fan/gas 7. Put the gram flour in a bowl with 1 tsp salt. Gradually whisk in 300ml warm water until very smooth, then 1 tbsp oil. Heat a heavy frying pan (about 25cm) over a high heat until almost smoking. Add enough oil to coat the base, then the rosemary and fry for a few seconds. Pour the gram flour mixture into the pan, tilting it so it is evenly spread. Cook for about 30 seconds until it starts to bubble, then transfer to the oven and bake for 12-14 minutes, until golden and crisp.
2. Put the trout fillets on a baking tray, then season and coat with 1 tbsp oil. Roast the trout alongside the farinata, for 10-12 minutes, until opaque. Once the farinata and trout are cooked, turn the oven off and leave them inside to keep warm.
3. While the farinata and trout cook, make the hollandaise. Put the egg yolks and vinegar in a heatproof bowl with a pinch of salt and a splash of cold water. Bring a small saucepan of water to a gentle simmer. Meanwhile, put the butter in a separate saucepan over a very low heat and allow to melt.
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5. Whisk the yolk mixture for a few minutes, then sit it over the simmering water and continue to whisk until pale and thick (3-5 minutes). Remove from the heat. Skim any white solids that have formed on the surface of the melted butter, then gradually whisk it into the egg mixture until creamy. Season with salt and the cayenne pepper, then keep warm.
6. Bring the pan of water back to the boil, then add the asparagus and cook for 2 3 minutes, until tender to the point of a knife. Remove with a slotted spoon, then turn the heat down to a gentle simmer and use the same water to poach 4 eggs to your liking (3 minutes for firm with a runny yolk).
7. Cut the farinata into wedges and divide among plates. Flake over the trout and top an egg. Arrange the asparagus alongside, spoon over the hollandaise and sprinkle with chives.