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Wild sea trout with fresh peas and horseradish
Fruit and vegetables
4 medium
carrots
, peeled, cut into batons
4
Little Gem lettuces
, cores removed, leaves separated and shredded
4 tbsp
horseradish
cream
Tins, packets and jars
400ml/14fl oz
chicken stock
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
olive oil
Dairy, eggs and chilled
300g/11oz cold
butter
, cut into cubes
Meat, fish and poultry
4 x 150g/5oz wild
sea trout
fillets, skin scored with a sharp knife
200g/7oz smoked streaky bacon, cut into
lardons
Other
400g/14oz shelled fresh
peas
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