Credit to @chef_morrice Lightly cured and smoked then torched Scottish Sea Trout, pea, broadbean and wild garlic pistou, Sea Trout belly tartar, wild garlic and garden herbs

Credit to @chef_morrice Lightly cured and smoked then torched Scottish Sea Trout, pea, broadbean and wild garlic pistou, Sea Trout belly tartar, wild garlic and garden herbs.

One of the dishes from my final graded unit menu @west_lothian_college.
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