Article: EATING IN: PLAICE WITH CRISPY CHILLI POTATOES & LIME BEURRE BLANC; Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for American presidents and Hollywood movie stars.(Features)

Byline: KEVIN ASHTON,

(serves two INGREDIENTS: 1 x 500g whole plaice filleted into four fillets 1 dessertspoon plain flour 125ml dry white wine 2 shallots, finely chopped 75ml whipping cream 2 limes' zest and juice 1-2tbsp white wine vinegar 130g unsalted butter, diced and softened 2tbsp olive oil 4 pepperdew chilli peppers, chopped 2 medium baking potatoes 1 small sprig thyme 1 ...

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