Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon

Ingredients

Oils & Vinegars

  • sunflower oil
  • 150ml of grapeseed oil, (don't use olive oil as the flavour will be too strong)
  • 20ml of white wine vinegar

Fruit & Vegetables

Beverages

  • 201ml of water
  • 125ml of sparkling water

Speciality Ingredients

Bakery

  • 20g of baking powder