Marinated Trout with Dill and Grapefruit

Printable version

Courtesy of Tracklements

Serves: 4


300-350g 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


Thinly slice the trout vertically on a slight angle and arrange the slices on serving plates. Season, spoon the grapefruit juice over the trout and leave for a couple of minutes, then scatter over the fennel ferns.

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