Title: Tasmanian Ocean Trout With Dill Mayonnaise
Categories: Fish Entree Chef Trout
Yield: 4 Servings

		Ocean trout fillets
		Fish stock:
		Trout skin, bones and head
		Little chopped onion
		Little chopped celery
		Herbs of your choice
		Garnish:
		Mayonnaise dill, finely
		Chopped

Fillet the ocean trout. Make up a fish stock using fish head, skin and bones, chopped onion and celery and herbs of your choice. Strain stock and discard solids. Bring remaining liquid to boil, then pour it over trout fillet portions. Allow them to rest on the corner of the stove for about seven minutes.

To serve: place fillets on a mayonnaise that has been slightly diluted with the reduced fish stock. Add chopped dill to taste. Bon Appetit-Exec.Chef Magnus Johansson

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