for 4 people

Mustard seeds

80 g	yellow mustard seeds

To pickle

3 dl	apple vinegar
1 ½ tbsp	liquid honey
1 tsp	salt
½	organic orange, shaved into thin strips using a peeler

Fish

4	trout fillets (organic), bones removed
½ tsp	salt
a little	pepper
2 tbsp	olive oil
1	organic orange, in slices

Crumble topping

20 g	fried onions
40 g	salted peanuts, coarsely chopped
2 sprig	thyme, leaves torn off

To serve

5 tbsp	mayonnaise
1	organic orange, use a little grated zest

How it's done

Mustard seeds

Place the mustard seeds in a sieve, rinse under cold running water, drain.

To pickle

Place the vinegar, honey and salt in a pan, bring to the boil while stirring occasionally. Add the mustard seeds, reduce the heat, cover and simmer for approx. 5 mins. While still boiling hot, pour the mixture into the prepared, clean jars to just below the rim. Add the orange peel, seal the jars immediately, leave to cool on a towel.

Fish

Season the fish fillets. Heat the oil in a non-stick frying pan. Add the fish, fry for approx. 3 mins. on each side. Remove. Add the orange slices to the same pan, fry for approx. 1 min.

Crumble topping

Mix the fried onions, peanuts and thyme in a small bowl.

To serve

Mix the mayonnaise and orange zest in a small bowl. Plate up the fish with the mayonnaise and 2 tbsp of mustard seeds. Top with the crumble.

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