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Rainbow trout Grenobloise
Fruit and vegetables
400g/14oz
Jersey Royal potatoes
2 tsp chopped fresh flatleaf
parsley
¼
lemon
, segmented and juice reserved
1 tsp chopped fresh flatleaf
parsley
1 tsp chopped fresh flatleaf
parsley
Tins, packets and jars
4 tsp water or brown
chicken stock
1 tbsp
capers
, washed and drained
Cooking ingredients
2 tbsp extra-virgin
olive oil
4 pinches
sea salt
2 pinches freshly ground
white pepper
Baking and patisserie
30g/1oz
white bread
, cut into 1cm/½in cubes and toasted
Dairy, eggs and chilled
40g/1½oz unsalted
butter
Meat, fish and poultry
2 x 250g/9oz
rainbow trout
, gutted and scaled
Other
salt and freshly ground black pepper
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