Grilled trout with dill mustard sauce
Ingredients
- 2 rainbow trout fillets boneless, skin-on
- 1 tbsp Dijon mustard
- ½ lemon juiced
- 2 tsp honey
- 2 tbsp sunflower oil plus 1 tsp
- small bunch of dill finely chopped
- 2 spring onions finely sliced
- 2 tsp capers rinsed and drained
- 250g pouch of pre-cooked grains, we used quinoa
- 120g watercress
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