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This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.
‘I’m a big fan of cake, especially chocolate cake! Even more so when it’s my birthday!’
@ThePeachyQueen_ Me too! 😊 ~ Leo