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In a chilled mixing glass, combine 30ml Scotch, 30ml Italian red vermouth, 15ml Dom Benedictine, 2 dashes of Peychaud’s ...

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1. Preheat oven to 130°C. Place trout, skin-side down on an oven tray lined with baking paper, brush with oil and season to taste. Roast until almost cooked through (20-25 minutes). Cover and set ...