Thursday, June 30, 2011

STEAMED OCEAN TROUT, PUMPKIN & PANCETTA WITH TOMATO BALSAMIC DRESSING

There's a great caramelised tomato balsamic vinegar from Victoria's Robinvale Estate. I combined this with a local pecan oil to make a very tasty dressing for this plate trout, pumpkin, grilled spring onions and crisp pancetta.
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Posted by Greg Alder

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