Grilled Fish with Dijon Mustard Velouté Sauce & Peach Arugula Salad
Dijon Mustard Velouté Sauce: I prefer making the sauce first because the fish and salad comes together very quickly. I just add a dash of stock to loosen it up before serving.
These crispy rice paper dumplings are packed with flavour and deliver that chewy-crispy texture combo. I filled them with cabbage, mushrooms, carrots, garlic, ginger, spring..
