Trout with peas, grapefruit, ginger and mint
Andy Beynon serves extremely fresh trout with yoghurt and a fresh, grapefruit and Italian pea dressing in this recipe
- Total:
Ingredients
- 200g of sea salt
- 1l water
- 360g of chalk stream trout, belly fat trimmed, pin-boned and skinned
- ½pink grapefruit, about 120g
- 1dash of olive oil
- 1shallot, very finely diced
- 50ml of fino sherry
- butter
- 300g of fresh peas in the pod, ideally very small peas
- 1tsp root ginger, peeled and grated
- 1pinch of fresh mint, finely diced
- 50g of Greek yoghurt, or strained natural yoghurt
- pea shoots, for garnish
- sea salt
- freshly ground black pepper
Instructions
Step 1
Add the salt and water to a pan, and bring to a simmer, stirring to dissolve the salt. Set aside to coolStep 2
Pour the cooled brine over the fish, and let it brine for 2 hours. It should be completely submergedStep 3
Once brined, remove the fish and pat dry, then set aside in the fridge until neededStep 4
Cut the skin off the grapefruit, removing any pith, then cut the segments free and finely chop themStep 5
Sweat the shallot down in a dash of oil, then add the sherry. Add a small piece of butter, just enough to make an emulsion, and swirl it through to make a sauce. Squeeze in any juice from the remains of the grapefruit. Remove from the heat then add the peas, a touch of grated ginger (about 1 tsp), the grapefruit, mint and some salt and pepper. Stir through off the heatStep 6
Chop the trout into small chunks and mix with the hung yoghurt. Season with black pepper – it will have plenty of saltStep 7
Put about 60g of trout in a small ring mould on each plate. Top with the grapefruit dressing and garnish with pea shoots