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Pan-fried spicy trout served with crushed buttery new potatoes and honey-glazed stir-fried vegetables.
Oven-steamed trout fillet with sautéed spring vegetables, finished with a creamy white wine, mustard, and leek sauce.
Steamed trout fillets stuffed with fresh watercress, served with a warm shrimp sauce vierge and tender Anya potatoes.
Spiced trout fillet served with dressed courgette ribbons and a warm, fresh basil and tomato sauce.
A sophisticated seafood platter featuring trout mousseline, spinach and trout pastry, baked stuffed trout, rhubarb compôte, and dill sauce.