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Your support makes all the difference.I have some wild fennel in my garden and the first little bushy ferns that start appearing are in lovely shades of red and green. When I first put this dish together I had a single pink grapefruit in my fruit bowl and experimentally squeezed the juice over the sea trout instead of lemon – it worked a treat with the aniseedy flavour of the fennel.
300-350g sea-trout fillet, skinned and boned
A little sea salt and ground black pepper
The juice of a small grapefruit
A small handful of young fennel ferns
Thinly slice the sea trout vertically on a slight angle and arrange the slices on serving plates.
Season, spoon the grapefruit juice over the sea trout and leave for a couple of minutes, then scatter over the fennel ferns.
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