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Swordfish with Pastry, Tapenade and Sauce Verte

As soon as you hear the screech of hungry seagulls, you know the fishing fleet is in. This is Sète, south of Montpellier on the western side of the Mediterranean, a long way and a world apart from Nice, our starting point. It’s a busy port with an active auction, where I spotted some lovely fresh swordfish, which set me off on this recipe.

For the sauce verte

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Angus Hughson

Chardonnay, Pinot Noir and Dessert Wines are the best wines to pair with Swordfish with Pastry, Tapenade and Sauce Verte.


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