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Ingredients
- 2 fish fillets
- 10 ounces fingerling potatoes, cut into rounds
- 3 ounces radishes, sliced
- 1 bunch asapargus, 2 inch pieces
- 1 lemon
- 1 bunch tarragon
- 1 shallot
- 1 T capers
- 1 T dijon mustard
- 2 T olive oil
Preparation
Step 1
-blanch asapragus and cool in ice water
-cook the potatoes in boiling water for 10 min and drain
-mix shallot, mustard, oil, and juice of the lemon
-Combine dressing, asapragus, potatoes, capers, and targon
-Cook the fish
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