Ingredients

Steps

• Grate the lemon zest and extract the flesh segments, removing all pips.
• Finely chop the fresh dill.
• Cut the sea trout fillets into 2.5cm cubes.
• Melt the butter in a pan and gently stew the trout cubes until nearly cooked.
• Add the lemon zest, segments, dill, and peppercorns to the pan.
• Season with salt and pepper then spoon the mixture into ramekin dishes.
• Chill the ramekins in the refrigerator for at least 6 hours.
• Serve removed from ramekins with a spoonful of crème fraîche and toast.