Triple FINE ear with octopus, trout, scallops and tiger prawns.
Fish broth. Rudd, head of trout, carp simmered. The broth should not boil. Add roasted large pieces of carrots, onions. At the end of cooking, add the peppercorns, bay leaves, stalks of fresh dill, salt, smoldering firebrand with fire. Let it brew. Drain.Tiger shrimp fry, boil for a couple of scallops, trout smoke at 80 * for 15 minutes. Add tartar from boiled octopus, chopped garlic, fennel, carrots and chateau potatoes, poached in broth, onion rings.