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Pan-fried cod on a bed of pea purée with smoked bacon and shallot cream sauce
Fruit and vegetables
chopped
chives
salt and freshly ground black
pepper
250g/9oz
shallots
sliced
1 large sprig of
thyme
12
shallots
peeled
salt and freshly ground black
pepper
Cooking ingredients
290ml/½ pint fish
stock
1
bay leaf
sherry vinegar
Dairy, eggs and chilled
50g/2oz
butter
50ml/1½fl oz
cream
250ml/8fl oz
milk
70g/3oz
butter
50g/2oz
butter
Meat, fish and poultry
4x200g/7oz
cod
steak
200g/7oz smoked
bacon
trimmings
Other
500g/1lb2oz frozen
peas
Back to recipe
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