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Roast Turbot
with Onion Confit, Wild Mushrooms, Crisp Potatoes and Meat Juices
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Kit Chapman
Published 1995
Ingredients
4 175 g 6 oz. 4
Method
Marinate the fillets overnight with the hazelnut oil, garlic, sprig of rosemary and the blanched lemon and lime zests.
Heat half the clarified butter, and sauté the onions until golden. Season, add
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