Potato-Scaled Sea Trout with Crispy Fish Skin ‘Bacon’, Dill & Cucumber Sauce


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Potato-Scaled Sea Trout with Crispy Fish Skin ‘Bacon’, Dill & Cucumber Sauce

This dill & cucumber sauce works well with various fish including sea bass, salmon & various flat fish. Reduce the stock & cream till the sauce is required thickness but no overly salty (some fish stocks can become rather salty when reduced).

200ml fish stock
200ml single cream
50ml Noilly Pratt
Finely chopped shallot
Star anise
Chopped dill
1/2 lemon juice

Reduce fish stock, cream, Noilly Pratt, shallot & star anise by 50%.
Add chopped dill, lemon juice & balled cucumber.

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