Recipe for Turbot or Brill in Tarragon and Soured Cream Sauce - Turbot or Brill in Tarragon and Sour
Free recipe for Turbot or Brill in Tarragon and Soured Cream Sauce
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Ingredients
- butter, for greasing
- 1.5kg/3lb turbot or large brill, filleted
- 175ml/6fl oz cream
- 1 tsp chopped fresh tarragon
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp fresh lemon juice
- 1 tsp sugar, sea salt and freshly ground black pepper
- roasted vine cherry tomatoes
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