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Search results for 450 ml of fish stock
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Search results for 6 tablespoons of double cream
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Search results for 75 g of butter, 30g for the topping, 45g for the sauce
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Ingredients
- 2 tablespoons of white wine vinegar
- 450 ml of fish stock
- 6 tablespoons of double cream
- 800 g of potatoes
- 75 g of butter, 30g for the topping, 45g for the sauce
- 7 tablespoons of milk
- 4 tablespoons of parmesan, freshly grated
- 1 egg, lightly beaten
- 1 large shallot, diced
- 45 g of flour
- 1.5 tsps of fresh dill, chopped
- 250 g of salmon, skin removed and cut into 2 cm chunks
- 250 g of cod, skin removed and cut into 2 cm chunks
- 150 g of cooked prawns
- 70 g of frozen peas