Trout with peas, grapefruit, ginger and mint
Andy Beynon serves extremely fresh trout with yoghurt and a fresh grapefruit and Italian pea dressing. It’s a great way to make the most of high-quality fish. In the restaurant they dry age the trout after it’s been salted, but this step can be omitted, and to avoid waste they turn the fish skin into crunchy crisps.
Ingredients
Metric
Imperial
- 200g of sea salt
- 1l water
- 360g of chalk stream trout, belly fat trimmed, pin-boned and skinned
- 1/2 pink grapefruit, about 120g
- 1 dash of olive oil
- 1 shallot, very finely diced
- 50ml of fino sherry
- butter
- 300g of fresh peas in the pod, ideally very small peas
- 1 tsp root ginger, peeled and grated
- 1 pinch of fresh mint, finely diced
- 50g of Greek yoghurt, or strained natural yoghurt
- pea shoots, for garnish
- sea salt
- freshly ground black pepper
Equipment
- 6 ring moulds
Method
Add the salt and water to a pan, and bring to a simmer, stirring to dissolve the salt. Set aside to cool
- 200g of sea salt
- 1l water
Pour the cooled brine over the fish, and let it brine for 2 hours. It should be completely submerged
- 360g of chalk stream trout, belly fat trimmed, pin-boned and skinned
Once brined, remove the fish and pat dry, then set aside in the fridge until needed
Cut the skin off the grapefruit, removing any pith, then cut the segments free and finely chop them
- 1/2 pink grapefruit, about 120g
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
- 1 dash of olive oil
- 1 shallot, very finely diced
- 50ml of fino sherry
- butter
- 300g of fresh peas in the pod, ideally very small peas
- 1 tsp root ginger, peeled and grated
- 1 pinch of fresh mint, finely diced
- sea salt
- freshly ground black pepper
Chop the trout into small chunks and mix with the hung yoghurt. Season with black pepper – it will have plenty of salt
- 50g of Greek yoghurt, or strained natural yoghurt
Put about 60g of trout in a small ring mould on each plate. Top with the grapefruit dressing and garnish with pea shoots
- pea shoots, for garnish
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