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Potato and Rosemary Galettes
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These galettes provide a contrasting crisp texture to the succulent fish. With a knife, cut a slice from the bottom of the potato to make a base, then slice as thinly as you can. If you have a mandolin, use it to speed things up and make uniformly thin slices that will cook evenly.
This recipe was first published in Wed Jan 01 00:00:00 GMT 2003.