Recipe for trout and grapefruit salad by chef Nikita Bychkov

Sauce:

1. Blend the soy sauce, honey, sesame oil, ginger, garlic, chili flakes and roasted pepper in a blender until smooth.
2. Pour in the olive oil in a thin stream and blend again.
3. Put the dressing in the fridge for 15–20 minutes.

Batter:

1. Mix the tempura mix, water and wine vinegar.
2. Whisk until you get a smooth consistency.
3. Put the batter in the fridge for 10–15 minutes.

Final stage:

1. Heat vegetable oil in a deep pot.
2. Dip the trout pieces in the batter and fry until a golden, crispy crust forms. Then place them on a napkin to remove excess oil.
3. Mix the romaine lettuce leaves, spinach, avocado and peeled grapefruit.
4. Add the sauce and mix gently.
5. Arrange the salad on plates, then top with the fried trout and the seed mix.