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- 200g salmon fillets
- 600g white fish fillets
- 200g scallops , cleaned
- small handful basil leaves
- small handful tarragon leaves
- 200g peas , fresh or frozen
- 6 eggs , 5 boiled for 6 minutes, cooled, shelled and halved plus 1 yolk for the glaze
- 500g puff pastry (choose one made with butter)
- 2 tsp thyme leaves
- 4 shallots , chopped
- 200ml white wine
- 200ml dry vermouth , such as Noilly Prat
- 375ml fish or vegetable stock
- 200ml double cream
Directions:View on BBC Good Food
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