Home
Serves 4.
The pink grapefruit squeezed over the sea trout works a treat with the aniseed flavour of the fennel. This recipe will work equally well with farmed rainbow trout or good quality farmed or wild salmon.
Ingredients
300-350g sea-trout fillet, skinned and boned
a little sea salt and ground black pepper
the juice of a small grapefruit
a small handful of young fennel ferns
4 tbsp of Dill Mustard Sauce
Method
Thinly slice the sea trout vertically on a slight angle and arrange the slices on serving plates. Season, spoon the grapefruit juice over the sea trout and leave for a couple of minutes, then scatter over the fennel ferns.
Serve with the Dill Mustard Sauce.
The pink grapefruit squeezed over the sea trout works a treat with the aniseed flavour of the fennel. This recipe will work equally well with farmed rainbow trout or good quality farmed or wild salmon.
Ingredients
300-350g sea-trout fillet, skinned and boned
a little sea salt and ground black pepper
the juice of a small grapefruit
a small handful of young fennel ferns
4 tbsp of Dill Mustard Sauce
Method
Thinly slice the sea trout vertically on a slight angle and arrange the slices on serving plates. Season, spoon the grapefruit juice over the sea trout and leave for a couple of minutes, then scatter over the fennel ferns.
Serve with the Dill Mustard Sauce.
