Slow poached Spanish turbot with seckle pears and finished with sunchoke velouté and caviar. - Photo
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Slow poached Spanish turbot with seckle pears and finished with sunchoke velouté and caviar.
Photo Credit: 
This is one of the last photos I have uploaded to instagram recently! I hope you like it. I have also used the tags that I have used :)
It's amazing food tagged in #healthyfood. Be careful if you don't want to get fat :)