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6
Medium
By Asimakis Chaniotis and David Moore
Published 2021
Remove skin and fillet the fish. Cut into 150g slices. French trim the skate wing. Wrap the fish portions in cling film and chill.
Cut little florets from every cauliflower type (white, purple, golden and Romanesco). Blanch in salted boiling water for 1 min and refresh in i