Grilled Atlantic Swordfish with Charred Fennel, English Pea & Carrot Fricassee, Cauliflower Puree, W
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Ingredients
- 6 oz piece Grilled Swordfish
- 1 head Fennel, charred on the grill, cut to a medium dice
- 2 Carrots, medium dice & blanch
- 1 cup fresh English Peas, blanched
- Salt
- Pepper
- 2 tbsp Butter
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