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.
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 Tracklements Dill Mustard Sauce.
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 Tracklements Dill Mustard Sauce