Sea trout with asparagus and pink grapefruit sabayon


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Sea trout



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
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
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
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
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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