Cider-cured sea trout with a crab sauce and sea vegetables

by Nathan Outlaw
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Ingredients

Fruit & Vegetables

Dairy

  • 70g of butter
  • 20ml of double cream

Fish & Shellfish

Beverages

Store Cupboard

Oils & Vinegars

  • 2 tbsp of vegetable oil
  • 40ml of cider vinegar
  • 400ml of sunflower oil

Salad & Fresh Herbs