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Scallop, potato and fennel tart with dill sauce
Fruit and vegetables
3 small
waxy potatoes
, scrubbed and skins left on
1 Braeburn
apple
, peeled and diced
1
fennel
bulb, core removed and thinly sliced
½
lemon
, juice only
1 tsp finely chopped fresh
thyme
1
shallot
, peeled and diced
1
garlic
clove, crushed
1
thyme
sprig
1
lemon
, juice only
1 tbsp chopped fresh
dill
Cooking ingredients
flour
, for dusting
salt and freshly ground
black pepper
1
star anise
1
bay leaf
125ml/4fl oz fish
stock
Dairy, eggs and chilled
10g unsalted
butter
, plus 2 tsp for sautéing
200g/7oz ready-made
puff pastry
3 tbsp
crème fraîche
25g/1oz
butter
200ml/7fl oz
double cream
Meat, fish and poultry
4 king
scallops
, cleaned
Other
100ml/3½fl oz extra dry vermouth or
white wine
Back to recipe
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