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Steamed sole with cucumber and shrimps
Fruit and vegetables
few
tarragon
sprigs
¼
cucumber
, thinly sliced into ribbons using a vegetable peeler
2 tbsp
horseradish
cream
1
lemon
, juice only
2 tbsp finely chopped fresh
tarragon
Tins, packets and jars
50g/1¾ oz
plain flour
Cooking ingredients
2
bay leaves
vegetable oil
, for deep-frying
Dairy, eggs and chilled
30g/1oz unsalted
butter
2 tbsp crème fraiche
Meat, fish and poultry
2
lemon sole
fillets, skinless
250g/9oz peeled
brown shrimps
10
brown shrimps
, shell on
Other
2 tbsp olive oil
salt and freshly ground black pepper
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