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Poached sea trout & soused vegetables
- 2 sticks celery , halved
- 1 onion , peeled and thickly sliced
- 2 bay leaves
- 1 tsp coriander seeds , plus a few black peppercorns
- 300ml white wine
- 150ml white wine vinegar
- 2 pieces sea trout , skin on and pin-boned
- 2 fat carrots
- 1 onion
- 1 fennel bulb
- 200ml olive oil
- small chunk root ginger , halved
- 1 tsp coriander seeds
- few sprigs thyme
- 1 star anise
- 2 garlic cloves
- pinch saffron strands
- 100ml white wine vinegar
- 1-2 tsp golden caster sugar
Directions:View on BBC Good Food
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