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Filets de harengs fumés au bois de hêtre aux carottes, oignons et huile de tournesol
Pointe de Penmarc'h

Beechwood-smoked herring fillets with carrots, onions and sunflower oil

Cooked with carrots and tender onions and finally covered with sunflower oil to give them all their lightness. The color variations of the fillets are due to real beech wood smoking. Rich in Omega 3.

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