Grouper fillet with Mykonian sausage

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 4 white grouper fillets 200g each 1 Mykonian sausage 3 large aubergine 30ml cream 100g black eyed beans 1 bay leaf 100g sea greens[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 Bake the aubergines in their skins for an hour at 180˚C. Leave to cool, then peel. Meanwhile warm the cream with 20g of butter,

Cod soufflé in baked tomato on coriander cream

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 100g cod fillet 3 heads garlic 100g peeled potato 1 tomato 100ml double cream 100g chopped coriander 50g spinach 5g parsley[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]For the soufflé, boil the cod with the garlic head, parsley and 2 tablespoons of olive oil. After cooling, drain (save some of the liquor to use in the cream

Miso marinated black cod with honeyed rhubarb and enoki mushrooms

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 120g black cod 60g red miso 20ml sake brown sugar a handful of enoki mushrooms drizzle of sesame oil 8g potato 60g garlic sprouts 30g rhubarb, chopped 5g honey 10g brown sugar 10g soy sauce[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]To ensure an effective infusion of flavours, the fish needs to marinate for a lengthy period.

Salmon gravlax

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 400g salmon fillet 100g salt 100g sugar 15g black pepper 20g dill zest and juice of 1 lemon 5g garlic, sliced 2 shallots 2 watermelon radishes 1g wasabi paste 40g cucumber 50ml sour cream two thin slices of white bread 5g butter 20ml olive oil dill and daikon cress for garnish

Pan-seared maple-glazed ocean trout, leek pancake, braised fennel, pan-tossed asparagus, and dill cream

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 2 ocean trout portions 160-180g, skin on, cut across the fillet (if ocean trout is unavailable, use salmon) pomegranate syrup 1 leek, finely sliced 1 bulb fennel, finely sliced 1 bunch asparagus 250ml white wine butter pancakes 100ml single cream 1 egg 2tbs self-rising flour dill cream 1sp finely chopped and

Fillet of seabass sautéed with seasonal vegetables, leeks and vegetable sauce

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 4 whole sea bass of 250g each, for 8 fillets 200g carrots, peeled 200g asparagus, trimmed 200g broccoli flowers 200g cauliflower florets 200g green beans, trimmed 200g courgette, sliced 3 threads saffron 150ml fish stock 150ml white wine 3 leeks cornflour sunflower oil[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]To prepare the vegetable and saffron sauce, bring

Breaded hake, asparagus and wild garlic sauce

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving four portions hake fillet, trimmed to 130g each: keep the bones for making stock for the sauce 12 spears asparagus wild garlic oil 90g of wild garlic 450ml of rapeseed oil wild garlic sauce 3 egg yolks 1 tsp English mustard 2 tsp white wine vinegar parsley breadcrumb crust 180g dried