Sea trout with asparagus and 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. Asparagus adds a woody flavour to this dish, and this Spring ingredient can be used in a range of ways in cooking. Browse our collection of asparagus recipes for more ideas.

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Ingredients

Metric

Imperial

Sea trout

Sabayon

Asparagus

Equipment

  • Hand whisk

Method

1
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
2
Squeeze the remaining pulp to get all the grapefruit juice and reserve this separately
3
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
4
Once the water in the saucepan has reached boiling point, put the bowl of eggs and water on top of it
5
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
6
When the mix is four times the size of its initial volume, try it to ensure it no longer tastes of egg
7
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
8
For the sea trout, preheat the grill to hot
9
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

Shaun Rankin’s cooking exudes effortless self-confidence.

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