Ingredients
Trout 4 Fillets Rainbow Trout sea salt Sauce 300 ml fish stock 100 ml mayonnaise of half Lemon 100 ml lightly whipped Cream Salt & Pepper Salad 250 g Pink fir Potatoes 1 head fried baby fennel 2 ripe Avocados vinaigrette Beluga Caviar Garnish chervil chiveDescription
Scatter Fillets With Sea Salt, Leave For 20 Minutes. Rinse Off Salt, Pat Dry. Sit In Smoker Which Has Been Burning For 20 Minutes. Slice Fennel Lightly, Dust With Flour And Deep Fry. Sprinkle With Salt To Keep Crisp. Whip Mayonnaise And Fish Stock In Bow
LifeStyle FOOD
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