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Plank cooked Dover sole, samphire and mussels
Fruit and vegetables
1
lemon
, sliced
½ white
onion
½
garlic
bulb, chopped
1
rosemary
sprig
2
tarragon
sprigs
handful
samphire
Cooking ingredients
handful garden
herbs
, such as thyme, tarragon and rosemary
3–4 tbsp
olive oil
, for drizzling
salt and freshly ground
black pepper
Dairy, eggs and chilled
knob of
butter
Meat, fish and poultry
1 large
Dover sole
150g/5½oz fresh
mussels
, scrubbed and debearded
150g/5½oz fresh
clams
, scrubbed and debearded
Other
cedar plank, soaked in water overnight
100ml/3½fl oz
white wine
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