- 35 m
- 400g ASC certified trout fillet
- 8 spears green asparagus (or any other seasonal vegetable)
- 2 egg yolks
- 1 squeezed lemon
- 250g peanut or sunflower oil
- 80ml grapefruit juice
- grapefruit zest
- salt & pepper
- extra virgin olive oil
Instructions / directions
Marinate the trout fillet with eight tablespoons of extra virgin olive oil, lemon juice and finely chopped herbs. Add salt and pepper, then cover with cling film and leave in the fridge for 10 minutes. Preheat a frying pan over high heat. Pour in a drizzle of oil then add the fillets, skin side down. Cook the fish for 5 minutes on each side, then drain on absorbent paper. Season with salt and pepper.
Asparagus or any other seasonal vegetable
Prepare your vegetable as you prefer and add some seasoning.
Place the egg yolks at room temperature in a bowl, add a few drops of lemon juice, then whisk with an elec- tric mixer at medium speed to add thickness to the yolks. Add the oil, a drizzle at a time, to avoid curdling. Halfway through, add the grapefruit juice, little by little, followed by more oil to achieve the right consistency. Season with salt and pepper and add the grated grapefruit zest to taste.
Place trout fillet on asparagus spears and top with grapefruit mayonnaise.