I have some wild fennel in my garden and the first little bushy ferns that start appearing are in lovely shades of red and green. When I first put this dish together I had a single pink grapefruit in my fruit bowl and experimentally squeezed the juice over the sea trout instead of lemon – it worked a treat with the aniseedy flavour of the fennel.
300-350g sea-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
Thinly slice the sea trout vertically on a slight angle and arrange the slices on serving plates.
Season, spoon the grapefruit juice over the sea trout and leave for a couple of minutes, then scatter over the fennel ferns.Reuse content