Cucumber gazpacho with ocean trout | Petuna Seafoods

Ingredients

• 1½ cups dry white wine
• 100ml white wine vinegar
• ¼ cup brown sugar
• 1 dried bay leaf (fresh or dried)
• 12 black peppercorns
• 600g piece of skinless ocean trout
• 1 bunch basil
• 100ml olive oil
• 2 onions, chopped finely
• 2 cloves garlic, sliced finely
• 400g Désirée potatoes, peeled and cut into 1cm dice
• 75g butter
• 300ml cream
• 2 telegraph cucumbers (400g each)
• ¼ birds-eye chili, seeded and chopped very finely
• 300ml milk
• 100g Greek style yogurt
• 2 teaspoons of Petuna Ocean Trout Caviar