Rockfish
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Our chefs have taken all the luxurious impact of a classic thermidor sauce, and made it into this decadent butter, because who doesn't want the flavours of lobster thermidor as an everyday treat? As with the classic we've used Dijon mustard, brandy, Parmesan, tarragon and just a pinch of cayenne. This is wonderful melted over grilled fish, with prawns, or dolloped onto a jacket potato for a flavour-packed winter warmer.
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