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Turbot Vol-au-vent

1/2 pound (1/4 kg) turbot fillts, skinned and cut into small pieces
1 tablespoon (15 ml) butter
2 teaspoons (10 ml) fresh lemon juice
1 to 2 tablespoons (15 to 30 ml) water
6 fully baked 6 inch (15 cm) vol-au-vent cases
1 1/4 cups (300 ml) hollandaise sauce
1/2 teaspoon (2 ml) paprika

Place the turbot in a saucepan with 1 tablespoon (15 ml) of the
butter, the lemon juice and 1 tablespoon of water. Cook over very
low heat for about 15 minutes, or until the fish is cooked through.

Warm the vol-au-vent cases in a preheated 250F (130C) oven. Remove
any bones from the fish and corasely flake the flesh. Place the
vol-au-vent cases on a warmed platter and fill them with the flaked
fish. Flavour the hollandaise sauce with paprika and pour it over
the fish.

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