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Turbot fillets with fennel

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Preheat the oven to 150°C.

Peel the fennel bulbs and carrots.

Steam 4 of the fennel bulbs for 8 minutes.

Dice the rest of the vegetables, put them in a saucepan with a cinnamon stick, cover with water and leave to simmer over a low heat for 10 minutes.

Cut the turbot fillets into pieces of about 60g. Arrange them side by side in an ovenproof dish, pour on the white wine, add salt and pepper and cook in the middle of the oven for 5 minutes. Drain the vegetables and add salt and pepper.

Arrange the fennel bulbs on hot plates and garnish with the vegetables. Decorate with a cinnamon stick or two and a sprig of parsley.

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