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Roast sea bream in wine and cream with olives and capers
Fruit and vegetables
fresh flatleaf
parsley
stalks
1
onion
, sliced
3
celery
sticks, sliced
3 large
potatoes
, peeled and thinly sliced
4
spring onions
, chopped
handful
parsley
leaves, deep fried
1
celery
heart, including leaves
Tins, packets and jars
handful anchovy-stuffed
olives
, sliced
3 tbsp
capers
Cooking ingredients
400ml/14fl oz hot fish
stock
, to cover
1 tbsp
white peppercorns
1
star anise
2
bay leaves
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
150ml/5fl oz
double cream
Meat, fish and poultry
1 whole
sea bream
, head removed
Other
50ml/2fl oz dry
vermouth
300ml/10fl oz dry
white wine
Back to recipe
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