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Pan-fried sea bass with crushed potato and fennel sauce
Fruit and vegetables
100g/3½oz
new potatoes
, boiled until just cooked through
¼
fennel
bulb, finely sliced
1 tbsp chopped fresh
chives
½
lemon
, juice only
Cooking ingredients
1 tbsp
olive oil
salt and freshly ground
black pepper
1 tsp
white wine vinegar
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz unsalted
butter
50g/1¾oz unsalted
butter
50ml/2fl oz
double cream
Meat, fish and poultry
100g/3½oz
sea bass
fillet
Other
2 tbsp
white wine
Back to recipe
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