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Dinner on the patio

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Mackerel filets from Saint Jean de Luz, sauteed and served with bay leaf roasted new potatoes, fava beans, spring onions and lamb jus.

Here are some photos of the preparation:

These early season favas are so tender, there is no need to peel them. The use of lamb jus was dictated by what was in the fridge and also happened to sound good.
Potatoes roasting with fresh bay leaves
Mackerel filets finish in the pan in just a minute or two on each side.
The finished dish.
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