Trout Excelsior

Every so often we go somewhere, and I pick up a menu to bring home. It seemed a sensible thing to do, to jot down dishes that looked particularly interesting in the vague hope of recreating them at some point. Some of them, of course, we didn't eat or even see, so this might be a bit of challenge.

 

From the Evesham Hotel: Trout Excelsior

Cornish smoked pink trout fillets with celeriac and walnuts in a lemon mayonnaise

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