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Fish finger sandwiches
Sauté 1 chopped shallot in butter for 10 mins. Add 250g peas & 50ml stock & cook for 5 mins. Puree. Grill 4 fish fingers. For tartare, mix 1tbsp chopped shallots, 1 tsp mustard, 1 tbsp capers, 2 gherkins, 4 tbsp mayo, 2bsp parsley & 2 tbsp tarragon.
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