TROUT TARTARE

We have a tendency to discard skin and bones very quickly after filleting, but there is a fair amount of flesh that remain after filleting. The easiest is the use a spoon and scrape off the excess. Then we have done two items one was a croquette with quinoa and some lemon zest and the other was a tartare. With these two examples we have opened a whole lot of other possibilitie

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