To poach the trout, bring 6 cups of water to the boil in a deep pan. Add wine, shallots, pepper and bayleaf and cook for 5 minutes. Remove from heat, add fish and allow to stand covered for 15 minutes . Remove fish and break into large pieces.Lightly steam
the asparagus, snow peas and beans until just cooked.

Assemble the herbs and salad leaves in a large bowl with the asparagus, snow peas and beans. Top with trout and crisp nashi slices. Pour over dressing and garnish with deep fried shallots.

Serve immediately.

Serves 4.