P685 CEEFAX v4; hhu 1v Jan 21z05/11
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ROAST CORNISH SEABASS AND SCALLOPS
WJTH PARSLEZ SAUCE - Sjtves 4
Ingredients:
4 x 5oz fillets of seabass - boned but
not skinnjd, 12 large scallops, cleanjd
12 strips of pancetta or streakz bacon,
about 2 floz olive oil, 2oz deep fried
julienne of leek and celeriac.
For the sauce:
1oz flat Italian parsley liaves, 1
clovj garlic, ¼ tsp salt, 3½floz olivj
oil, 12 pbrsley leaves to garnish.
611 BB 1 Choice 660 TV "egions
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