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butter |
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heat |
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olive oil |
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rosemary |
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saute until nearly tender |
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leek |
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cut into thin 4cm strips |
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courgette |
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cut into ribbons |
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spring onion |
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slice thinly |
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saute until tender |
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fennel |
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quarter, slice, steam until nearly tender |
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salmon |
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slice 3/4cm thick, season |
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At the last minute, chargrill until just cooked on the outside |
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salt and pepper |
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caper hollandaise |
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3 egg yolks |
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start blending |
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1 tablespoon lemon juice |
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1 tablespoon water |
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salt and pepper |
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6oz extrabutter |
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melt 4oz until foaming |
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pour in gradually while blending, discarding milky residue |
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soften rest |
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over a very low heat, beat in |
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3 tablespoons capers |
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chop |
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stir in |
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