Daniel Galmiche served up Norwegian Fjord trout with a fresh grape sauce vierge on Sunday brunch.

The ingredients are: 4 x140g Norwegian fjord pave trout, skin off, Olive oil, Sea salt and freshly ground black pepper, 1 large chicory lettuce, 40g butter and 2 tsp honey.

For the sauce vierge: 4 large tbsp extra virgin olive oil, 1 shallot, chopped, Half a tomato, deseeded and diced, 80g white seedless grapes, skinned and halved, 1 tbsp good balsamic vinegar, Juice of half a lemon and Micro tarragon, or fresh tarragon.

See Daniel’s recipes in his book titled: French Brasserie Cookbook, available from Amazon noww.