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Potted Char

ingredients

10 x 75 g skinned fillets of char
hot butter

method

Shallow fry 10 x 75 g skinned fillets of char in hot butter.

Arrange in layers in a pie dish or oblong ravier, brushing each layer with melted butter and pressing them down.

Cover completely with melted butter and keep refrigerated until served.

Note
Fillets of trout or mackerel may be prepared in the same way, changing the title accordingly.

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