Ingredients
- 4 portions ocean trout 180-250 gms
- 2 baby beetroot
- 2 telegraph cucumbers
- 250 mls orange juice
- 60 mls pernod
- salt
- 2 finely chopped shallots
- 2 tbsp of chives
- 2 tbsp of parsley
- 250 mls extra virgin olive oil
- 50 mls red wine vinegar
- 100 mls tomato sauce
- tabasco sauce
- worcestershire sauce
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