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Roast hake with wild garlic, asparagus and potted shrimps
Fruit and vegetables
6
wild garlic
leaves, plus
wild garlic
flowers to garnish
12
asparagus
spears
½
cucumber
, peeled and diced
½ lemon, juice only
1 tbsp roughly chopped
parsley
Tins, packets and jars
150g/5½oz baby
capers
Cooking ingredients
1 tbsp
vegetable oil
Dairy, eggs and chilled
300g/10½oz salted
butter
Meat, fish and poultry
4 x 125g/4½oz
hake
fillets, skin on
Other
200g/7oz potted shrimp
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