Trout with peas, grapefruit, ginger and mint

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
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  1. Step 1

    Add the salt and water to a pan, and bring to a simmer, stirring to dissolve the salt. Set aside to cool
  2. Step 2

    Pour the cooled brine over the fish, and let it brine for 2 hours. It should be completely submerged
  3. Step 3

    Once brined, remove the fish and pat dry, then set aside in the fridge until needed
  4. Step 4

    Cut the skin off the grapefruit, removing any pith, then cut the segments free and finely chop them
  5. Step 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 heat
  6. Step 6

    Chop the trout into small chunks and mix with the hung yoghurt. Season with black pepper – it will have plenty of salt
  7. Step 7

    Put about 60g of trout in a small ring mould on each plate. Top with the grapefruit dressing and garnish with pea shoots