Courtesy of Tracklements
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.