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  • 170g (6 oz) fillet of turbot, no skin

  • Olive oil for frying

  • Butter

  • 1 baby fennel

  • Chicken stock

  • 2 handfuls peeled brown shrimps

  • 4 large mussels

  • 55g (2 oz) butter

  • 1 tbsp parsley, chopped

  • 1 tbsp mint, chopped

  • Salt and pepper for seasoning


  • 1.

    Heat the oil and a knob of butter, add the turbot and season with salt and pepper, cook both sides.

  • 2.

    Cook the shrimps in enough chicken stock to cover the bottom of a frypan. Reduce the stock.

  • 3.

    Slice the fennel lengthwise and put into a saucepan with a knob of butter, a little chicken stock and the parsley and mint. Add the mussels, cover with a lid and cook until the mussels open up. Take out and shell the mussels.

  • 4.

    Put the shrimps into bowl, arrange the fennel, turbot and mussels on top, pour over any remaining sauce and serve.

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