The peppermint mustard marinade didn’t work out quite as expected.

Instead of tinkering more with the marinade I decided to google mint and mustard and found a recipe from the blog Beyond Salmon which I modified slightly:

Peppermint and mustard sauce
6 T sour cream
2 T mustard (coarse type)
1 T brandy/cognac
1 T white wine vinegar
1-2 T coarsly chopped fresh peppermint
1-2 t sugar
1-2 t worcestershire sauce
salt
pepper

Mix all ingredients. The amounts are quite approximate, all spices should be added to taste.

I served the sauce with oven grilled trout fillets, rice and steamed broccoli. The fish is easily prepared: Lay out the fillets in an oven proof tray, brushed with olive oil and maple syrup, sprinkled with salt and pepper and grilled for approximately 6-8 min at 200 °C (depending on thickness). Use thermometer if desired and aim at a core temperature of 45-50 °C.

Verdict: The sauce has a fresh, light tartness. Peppermint and mustard compliment each other very well. All in all a very delicate sauce. I wish I had made some more!

Peppermint leaf in the rain, seconds before it was harvested for the sauce.