Mark Hix' Marinated Sea Trout with Tracklements’ Dill Mustard Sauce and Grapefruit - Belgravia Imports
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Marinated sea trout with Tracklements’ dill mustard sauce and grapefruit

 

A Mark Hix recipe

Serves 4

 

I have some wild fennel in my garden and the first little bushy ferns that start appearing are in lovely shades of red and green. When I first put this dish together I had a single pink grapefruit in my fruit bowl and experimentally squeezed the juice over the sea trout instead of lemon – it worked a treat with the aniseed flavour of the fennel. This would 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

 

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 and serve with Tracklements Dill mustard sauce.

View Our Tracklements Selction here including artisan mustards and relishes.