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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.
🍽️NEW RECIPE🍽️ Tuna & Sweetcorn Pizza in a Pan!
Really quick and easy 30 minute supper, perfect for everyone. The… https://t.co/0vXhlczFpp