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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)
- Article from:
- Sunday Mercury (Birmingham, England)
- Article date:
- July 3, 2005
CopyrightCOPYRIGHT 2005 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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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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