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4
Medium
By Ian McAndrew
Published 1989
Either fillet the fish or cook it whole. Salmon trout, river trout or even salmon can be used – that’s how versatile fish can be.
Peel and thinly slice the onions into rounds. Peel the carrots and cannelize, then also thinly slice into rounds. Peel the celery and cut across into crescents.
Scale the salmon trout. If cooking and serving whole, remove the insides and wash well. If cooking as portions, fillet and skin both fillets. Remove the small bones that run down the middle of each fillet using
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