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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 canape.
Puff pastry pizza is a smart idea 👍 so much quicker than making dough. You can put it in the oven and slap anything… https://t.co/FatoP4SbFo