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Discover a new Chef's recipe:
Serve for 4
Fry the potatoes in olive oil in a casserole pan for 7 to 10 minutes over a low heat. Season with fleur de sel.
Add the white bulb of the spring onions. Cover and leave to cook on a low heat for 10 minutes.
Add the mushrooms and butter and cook for a further 10 minutes with the pan lid on.
Add the haddock and the green spring onion tops. Stir. Season with pepper and add more salt if required..
This dish can be served with sole meunière, a vegetable salad or fish tartare