Sea trout with asparagus and pink grapefruit sabayon

by Shaun Rankin
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Ingredients

Fish & Shellfish

Dairy

  • 100g of unsalted butter, softened
  • 20g of clarified butter

Fruit & Vegetables

Store Cupboard

Oils & Vinegars

  • olive oil

Salad & Fresh Herbs

Beverages

  • 400ml of water