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six
peopleEasy
By Tony Bilson
Published 1987
Poach the schnapper in the court-bouillon for five to seven minutes. Remove and allow to cool. Poach the eel in the court-bouillon for 35-45 minutes. Remove and allow to cool. When the eel is cool, remove the skin and discard. Separate the flesh from the bones and shred the flesh with a fork.
Purée together in a food processor the schnapper, horseradish sauce, watercress, parsley and bu
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