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Herb Crusted Trout with Lemon Beurre Blanc and Vegetable Spaghetti

COOKING THE CATCH

Herb Crusted Trout with Lemon Beurre Blanc and Vegetable Spaghetti

Andrew Maxwell

My open water diver certification card is a very rare thing - in fact, I'm sure it should be in a museum. There are only 25 like it in the entire world: it contains the name of my instructor: Paul V Toomer, OWSI. Yes, that's right, Paul V Toomer, Open Water Scuba Instructor. In fact, just a few weeks prior to that, Paul was still a Divemaster... It was a memorable experience. It was Datchet in September 1997. It was murky. It was muddy. It was smelly. It was friggin' awesome...

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