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Sarah Thompson posted an update
#FishChallenge number 1
Puff pastry tubes filled with trout, Greek yogurt and dill, dipped in fresh corriander, and served with cucumber and red onion.
I made a mess of filleting my trout, as you’ll see in another post, but I collected all the random tiny trout bits and poached them in milk and dill, and made this for lunch today.
Mercedes Minaya Palacios and Mercedes Delgado de Miguel2 Comments-
This sounds and looks very delicious! 🙂
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Level:
Scoolinary Team
Great no-waste entry, Sarah! Turning trout scraps into puff pastry tubes shows smart use of the fish, and the yogurt-dill filling sounds fresh against the crisp pastry. I’d trim the herbs a little finer for a cleaner bite. What other offcuts could become a filling next? Keep that curiosity going.
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