From whole fish to ballotine with Peter Doyle

14 June, 2019 by Hospitality Magazine

In the last episode of our four-part canapé series with chef Peter Doyle, the Merivale Apprenticeship School leader shows us how to break down an ocean trout and turn it into a ballotine.

Watch the last video in the series here, to learn how to master mignonette and part two on the classic French canapé rillettes here. Watch part one on choux pastry here.

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