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Ingredients
  • A large knob of butter
  • 3 large banana shallots, sliced
  • 1 fennel bulb, core removed, thinly sliced
  • 150ml (5fl oz) white wine
  • 200ml (7fl oz) full-fat crème fraîche
  • 4 x 125g (4½oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips
  • 100g (4oz) frozen petits pois, defrosted
  • A squeeze of fresh lemon juice
  • 2 tbsp chopped parsley
  • Salt and freshly ground black pepper
Steps
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