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1. Butter the base of the poaching dish. |
| 2. Spread over the finely chopped shallots. |
| 3. Place the neatly trimmed fish cuts on top of shallots. |
| 4. Squeeze on the lemon juice and season fish. |
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5. Pour over fish stock and dry white wine. |
| 6. Place over a buttered cartouche. |
| 7. Cook in a hot oven. |
