Michelin star chef Graeme Cheevers creates a recipe of barbequed Scrabster turbot with wild mushrooms and smoked celeriac sauce. Watch as Graeme firstly shows us how to check the quality of the fish and then how to fillet the fish. Graeme then takes us through the process of making this recipe.
Get the full recipe here: https://www.thestaffcanteen.com/users/wall/53643/Seafood-from-Scotland
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