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Monkfish With Sage, Cranberry And Pine Nut Stuffing

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Great British Chefs
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main-dish low carb thanksgiving dinner
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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Ingredients for 4 servings

4 250g monkfish fillets

12 smoked streaky bacon slices

2 tbsp of olive oil

Cornish sea salt

1 knob of unsalted butter

8 sage leaves

2 onions, chopped

1 garlic clove, chopped

20 g of unsalted butter

300 g of sausage meat

1 egg

1 lemon, zested

3 tsp of sage, chopped

50 g of dried cranberries

30 g of pine nuts, toasted

3 tbsp of breadcrumbs

Cornish sea salt


250 g of unsalted butter

2 sprigs of fresh thyme

1 orange, zested

100 ml of red wine

50 ml of port

50 ml of Maille red wine vinegar

2 shallots, chopped

1 pinch of sugar

100 g of cranberries

1 garlic clove, chopped

2 sprigs of fresh thyme, chopped

20 g of pine nuts

Cornish sea salt


1 garlic clove

2 Maris Piper potatoes

36 Brussels sprouts

10 chestnuts, roasted and peeled

3 tbsp of rapeseed oil

2 tbsp of sage, chopped

2 knobs of unsalted butter

Cornish sea salt


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