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Sea trout with licorice carrots, sautéed Little Gem lettuce and langoustine bisque

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For the langoustine bisque

For the sea trout

For the licorice carrots

  • 60g/2½oz butter
  • 2 large carrots, very finely chopped
  • 110ml/4fl oz chicken stock
  • 2 fresh licorice sticks (available from some health food shops), very finely chopped

For the Little Gem lettuce