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Rinse trout fillets, cut them diagonally into two pieces and then dry on a paper towel.
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Thinly slice the shallots and then fry in half the butter until translucent.
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Add the quinoa and after two minutes of frying on low heat add the white wine (cook like risotto, adding a little wine each time, ensuring the wine is totally absorbed by the quinoa before adding more).
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Make a “bouquet garni" by wrapping a stick of green celery with thyme, rosemary, and a bay leaf and then tie it together with string. Add it to the quinoa.
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Add water to the quinoa and cook for 15 minutes (or until all the water has been absorbed).
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Peel and quarter the grapefruit with a knife (make sure you catch any of the juice that runs out of the fruit).
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Cut the grapefruit quarters into 1 cm cubes.
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Thicken the grapefruit juice with a little cornflour and add salt, pepper, Tabasco and olive oil. If you would like the sauce to be sweeter add orange juice.
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Season the trout fillets with salt and pepper.
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Brush remaining butter onto an oven tray and lay the fillets with the skin side facing up.
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Bake for 4 minutes in the oven at 180°c. The fish should be soft and only just cooked through.
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Coarsely chop the chervil and dill and combine in a bowl with the grapefruit cubes and half the juice dressing.
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Arrange the quinoa on a plate with the trout and top with the grapefruit salad, drizzling with remaining dressing.
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Garnish with parsley and serve immediately.