Sea Trout Wrap/Mustard Vinaigrette

Name: Sea Trout Wrap/Mustard Vinaigrette
Yield: Serves Four
Ingredients: 2 pink grapefruit, peeled, segmented; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 Braeburn apples, unpeeled, cut into batons; 1 iceberg lettuce, broken into cup-shaped leaves; rapeseed oil; 350 g sea trout, filleted. skinned, pin-boned; sea salt & black pepper; 1 small shallot, peeled, finely sliced; a squeeze of fresh lemon juice; 175 ml extra virgin olive oil; 1 garlic clove, peeled, finely sliced; 1 tsp clear honey

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Vinaigrette

2 tbsp red wine vinegar
1 tsp Dijon mustard
1

Fish course
Pescatarian
Gluten-free

Method

To make the vinaigrette

In a bowl whisk together the vinegar, Dijon mustard, honey and garlic. Slowly add the oil, whisking continuously, then stir in the lemon juice and shallot, season with salt and freshly ground black pepper and set aside.

To cook the sea trout

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