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   Ingredients :
1 lb 2 oz ( k) trout fillet, cleaned, without skin
Juice of 2 lemons
3 tablespoons olive oil
1 tablespoon capers, chopped
1 tablespoons red peppercorns, lightly crushed
Chopped parsley


Freeze trout for 15 minutes to make cutting easier. Remove from freezer and cut the fillets into paper thin slices. Arrange slices in one layer on a serving plate. Whisk together lemon juice and olive oil in a small bowl and drizzle over the fish.

Decorate with baby green leaves, capers, crushed peppercorns and season with salt. Let fish sit for 5 to 10 minutes.

How to fillet, skin and debone fish
        4 servings
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