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Served with baked garlic and a pea puree and light salad dressed with a roasted garlic and mustard vingarette.
White wine vinegar 25 ml Good olive oil 75 ml Salt and pepper Garlic puree 2 tsp (see the following recipe) Coriander leaves Dijon mustard 2 tsp Sugar a pinch of Fish sauce 1tsp
Garlic 4 heads Double cream 100ml
Peas 200gr - (unshelled) Olive oil 1 Tbsp Butter a knob Garlic 1 clove crushed Seasoning Lemon juice a few drops Sugar a pinch of White wine 100ml Vegetable stock 100ml
Mackerel 4 Gutted and filletedOlive oil 2 tspTomatoes paste 4 tspShallots 2Chilli 1 deseeded if you wantCoriander 1 tspCumin ½ tspFennel seeds ¼ tspTurmeric ½ tspFish sauce ½ tspGinger ¼ tspRed wine vinegar ½ TbspGarlic 3 clovesFresh coriander a small handful of leaves chopped
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