Sea Trout Recipe With Asparagus & Pink Grapefruit Sabayon

For this aesthetically stunning sea trout recipe, Shaun Rankin breaks down the art of creating a sabayon so you can use this chef’s technique at home to create a light and zesty sauce. Using attractive grilled sea trout steaks and a garnish of pink grapefruit segments, this is a classy seafood dish to serve to guests

Sea trout recipe

Starter

Medium

35 minutes

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Method

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To make the pink grapefruit sabayon, cut the skin and pith from the grapefruit then, using a sharp serrated knife, carefully cut down between the grapefruit segments to remove them

Squeeze the remaining pulp to get all the grapefruit juice and reserve this separately

Put about 400ml of water in a medium saucepan and bring to the boil. In a bowl that can sit comfortably over the saucepan without touching the water, combine the egg yolks with 1 tbsp of cold water

Once the water in the saucepan has reached boiling point, put the bowl of eggs and water on top of it

Using a hand whisk, continuously whisk the mixture until the eggs become very light and airy. Make sure that you take the bowl off the heat every 10 seconds or so to ensure the eggs don’t scramble

When the mix is four times the size of its initial volume, try it to ensure it no longer tastes of egg

Add 1 tablespoon of the clarified butter and 2 tablespoons of the grapefruit juice to the sabayon. Season with salt and pepper and finish with the chopped chives. Remove from the heat, cover with clingfilm and keep warm

Make clarified butter

To make clarified butter, put the butter in a heavy saucepan and melt slowly over a low heat. Remove the pan from the heat and leave to stand for 5 minutes. Skim the foam from the top and slowly pour into a container, discarding the milky solids in the bottom of pan

For the sea trout, preheat the grill to hot

Place the sea trout steaks onto a grill tray. Season with the salt and pepper and, using a pastry brush, brush the softened unsalted butter over the top of each fillet. Pour over the lemon juice and then drizzle with olive oil

10.

Place the sea trout steaks under the grill and cook for 4–5 minutes. Use a tablespoon to spoon any melted butter back onto the fish to stop the steaks from drying out

11.

Meanwhile, bring a saucepan of water to the boil. Add the asparagus spears and simmer for 5 minutes or until cooked. Remove from the heat and drain

12.

To serve, arrange the fish on 4 plates with the asparagus spears on top. Garnish with pink grapefruit segments and spoon over the sabayon sauce

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Ingredients

Sea trout

4 sea trout steaks
100g of unsalted butter, softened
1 lemon, juiced
salt
olive oil
cracked black pepper

Sabayon

1 pink grapefruit
3 egg yolks
20g of clarified butter
1 tsp of chopped chives
400ml of water
salt
black pepper

Asparagus

12 asparagus spears

Equipment

Hand whisk

Sea trout is paired with an exciting grapefruit sabayon in this spectacular sea trout recipe by Shaun Rankin. Grilled sea trout steaks make impressive starters