Michelin star chef Graeme Cheevers produces a dish of barbequed Scrabster turbot with wild mushrooms and smoked celeriac sauce. Enjoy as Graeme to start with reveals us the best ways to inspect the quality of the fish then the best ways to fillet the fish. Graeme then takes us through the procedure of making this dish.
Get the complete dish here: https://www.thestaffcanteen.com/users/wall/53643/ Seafood-from-Scotland.
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