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Michelin star Chef Graeme Cheevers creates a recipe ...

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  • 4 months ago
  • 3,779 views
  • 73 likes
  • 7 comments
Michelin star Chef Graeme Cheevers creates a recipe of seaweed confit Loch Etive trout loin, belly tartare, smoked mussel emulsion and ponzu dressing. Graeme takes us through the recipe step by step showcasing this versatile Scottish trout. Graeme shows us how to prepare the fish and takes us all the way through to the conclusion of the dish.

Get the full recipe here: https://www.thestaffcanteen.com/users/wall/53643/Seafood-from-Scotland

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