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Search results for 500 ml of fish stock
- 4 x 28g(£1.12 per 100g)Price£1.25Previous price£1.90
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Search results for 2 tbsp of dry vermouth
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Search results for 20 g of fresh white breadcrumbs
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Search results for 20 g of grated parmesan cheese
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Search results for 250 g of fillets of white fish, skinned, any residual bones removed and fillets cut into rough 3cm chunks
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Search results for 175 g of salmon fillet, skinned, any residual bones removed and fillets cut into rough 3cm chunks
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Search results for 25 ml of a little milk
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- Gluten FreeRating, 4.7 out of 5 from 28 reviews.(28)4 x 21g(£3.57 per 100g)Price£3.00
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Search results for 1 fennel bulb, cored and finely diced (optional)
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Search results for 2 tbsp of chopped mixed green herbs, such as parsley, dill and chervil
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Search results for 110 g of butter, 60g for the filling and 50g for the sauce
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Search results for 50 g of flour
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Search results for 2 tsp of dijon mustard
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Search results for 1 large onion, finely chopped
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- VegetarianRating, 4.8 out of 5 from 24 reviews.(24)80g(£1.88 per 100g)Price£1.50Previous price£2.00
Search results for 175 g of smoked fish fillet, skinned, any residual bones removed and fillets cut into rough 3cm chunks
- Life 3d+Product life guaranteed for 3 days excluding delivery day.Suitable for freezingRating, 3.3 out of 5 from 32 reviews.(32)235g(£25.00 per kilo)Price£5.88typically
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- Life 3d+Product life guaranteed for 3 days excluding delivery day.Suitable for freezingRating, 4.5 out of 5 from 92 reviews.(92)240g(£33.33 per kilo)Price£8.00
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Ingredients
- 175 ml of double cream
- 500 ml of fish stock
- 2 tbsp of dry vermouth
- 20 g of fresh white breadcrumbs
- 20 g of grated parmesan cheese
- 250 g of fillets of white fish, skinned, any residual bones removed and fillets cut into rough 3cm chunks
- 175 g of salmon fillet, skinned, any residual bones removed and fillets cut into rough 3cm chunks
- 150 g of small-to-medium peeled raw prawns, (optional)
- 1 tsp of anchovy essence
- 25 ml of a little milk
- 1 fennel bulb, cored and finely diced (optional)
- 2 tbsp of chopped mixed green herbs, such as parsley, dill and chervil
- 110 g of butter, 60g for the filling and 50g for the sauce
- 50 g of flour
- 2 tsp of dijon mustard
- 1.5 kg of potatoes, cooked and mashed
- 1 large onion, finely chopped
- 175 g of smoked fish fillet, skinned, any residual bones removed and fillets cut into rough 3cm chunks