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Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
In a separate bowl, whip the cream until it forms soft clouds. Fold the whipped cream into the sauce, followed by the watercress mixture, until everything is well combined. Season, adding more lemon juice if needed. Remove the fish from the pan and serve with the sauce, new potatoes and asparagus.
Note: this recipe contains raw/partially cooked eggs
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