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2
Easy
By Kit Chapman
Published 1989
Season the fillets of turbot or brill and place on a plate with a little oil and water. Heat your steamer.
Turn the fish over on the plate to ensure a thin, even coating of oil and water. Steam the fish on the plate for about 5 minutes — it will render a little water when it is done.
Meanwhile reduce the wine and shallot in a sauté pan. Off the heat, add the mustard and cream mi
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