Rainbow Trout Marinated with Ginger and Lime

• 1 X 450 g/1 lb rainbow trout
• 2 limes
• 50

Scale and fillet the trout. Remove the line of small bones that runs down the middle of each fillet. Skin each fillet, then cut slightly at an angle across the fillets to give 20 slices altogether.

Peel the limes and cut the zest into fine strips. Place the zest into the syrup, bring to the boil and simmer until almost all of the syrup has gone, then allow to go cold. P