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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Seafood 4 Servings

INGREDIENTS

500 g Boneless salmon
2 Egg whites
750 Double cream
Cayenne pepper
Nutmeg
100 g Plaice fillets
Sausage casing
1 Fish stock
2 Sprigs fennel herb
Salt and pepper
Lemon juice
1 Star anaise
1 t Parsley
100 g Butter
100 g Flour
2 T Parsley, chopped
600 Fish stock
2 T Chopped fennel herb
1/2 Lemon, juice of
300 Double cream
150 White wine

INSTRUCTIONS

Melt butter and add the flour. Stir and cook to form a roux blanc.
Carefully add the warm fish stock a ladle at a time, stirring in the
liquid, until it forms a smooth sauce. Add the white wine and bring
back to the boil, quickly add the double cream and heat through.  Add
the lemon juice and strain into a clean pan. Once strained add the
chopped parsley and chopped fennel. Cover with a catouch (buttered)
and reserve in a bain Marie until ready for use.  Place sauce on the
plate and a sliced sausage on top. Serve with mixed  vegetable crisps
ie beetroot, carrot and a little mashed potato.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1698
Calories From Fat: 1133
Total Fat: 127.7g
Cholesterol: 492.7mg
Sodium: 6359.3mg
Potassium: 677.1mg
Carbohydrates: 30.5g
Fiber: <1g
Sugar: <1g
Protein: 110.2g


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