Andy Beynon's Trout with peas, grapefruit, ginger and mint

Andy Beynon serves extremely fresh trout with yoghurt and a fresh grapefruit and Italian pea dressing. It’s a great way to make the most of high-quality fish. In the restaurant they dry age the trout after it’s been salted, but this step can be omitted, and to avoid waste they turn the fish skin into crunchy crisps.

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