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twelve freshwater crayfishabout three bay leaves ten peppercornsabout two hundred and fiftyml/ninefl oz single creamthree hundredg/ten½oz watercressabout one tsp English mustard rapeseed oilfour pikeknob of butterabout onekg/twolb fouroz sorrel. Pan-fried fillet (Recipes by ingridients fillet) of pike with, crayfish (Recipes by ingridients crayfish) wilted sorrel and watercress. sauce (Recipes by ingridients sauce) Pike is a freshwater fish with a deep flavour that compliments the luxurious richness of crayfish (Recipes by ingridients crayfish) here very well. Pan-fried fillet (Recipes by ingridients fillet) of pike with, crayfish (Recipes by ingridients crayfish) wilted sorrel and watercress. sauce (Recipes by ingridients sauce) It has many little, bones (Recipes by ingridients bones) so be sure to remove them all before you start cooking.. Pan-fried fillet (Recipes by ingridients fillet) of pike with, crayfish (Recipes by ingridients crayfish) wilted sorrel and watercress. sauce (Recipes by ingridients sauce)
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