This easy-to-prepare recipe is also suitable for salmon and salmon trout, but it is important to use only the freshest of fish. If you don’t have any limes, use lemons instead.
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. Peel and finely grate the ginger, and juice the limes? Mix together the ginger, lime juice, walnut oil and sherry vinegar, and add a good pinch of salt and a few turns of the pepper mill. Lay the trout in a shallow tray, lightly season and pour the dressing over. Allow to sit in the refrigerator for about 6 hours.
Break up the frizzy lettuce and wash well, shake dry and scatter the leaves on the plates. Divide the trout out across the plates, strain the dressing and spoon it over the trout and frizzy lettuce. Scatter the strips of lime zest over the top.
© 1989 Ian McAndrew. All rights reserved.