These squid ink tortellini are filled with a light fish mousse, and served with a creamy vin jaune velouté. The mousse can be made with a variety of different fish - both lemon sole and plaice work well.
See the full recipe here: https://www.greatbritishchefs.com/recipes/lemon-sole-crab-vin-jaune-apple-dill-sea-herbs-recipe

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