Roast cod loin with fennel and buckwheat, served with tarragon and anchovy dressing

by Food Urchin
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Ingredients

Fish & Shellfish

Fruit & Vegetables

Cereals, Grains & Pasta

  • 250g of buckwheat

Store Cupboard

Alcohol

  • 100ml of vermouth

Oils & Vinegars

  • rapeseed oil, or olive oil

Salad & Fresh Herbs