- KUDr.
Sea bream, cauliflower purée, wild garlic pesto, toasted almonds, charred gem lettuce

Cauliflower purée
Cauliflower
Butter
Cream
Milk
Salt
Lemon
Method: Cut cauliflower into small pieces. Melt the butter in the pan, put heat on and roast the cauliflower. 10 min.
-> Pour into the pan cream + cover with milk
-> season with salt
-> bring to boil, then low heat and simmer until is cauliflower soft
-> drain, put into mixer and blitz to smooth
-> season with salt, lemon juice
Wild garlic pesto
Wild garlic
Pinenuts
Lemon
Salt
Pepper
Grana Padano
Olive oil
Method: - Put everything into the blender except oil and blitz to smooth. Slowly add olive oil. Season with salt and lemon if needed
Charred gem lettuce
Gem lettuce
Vegetable oil
Salt
Method: -> Slice gem lettuce in half, trim last leaf and cut of bit of the end
-> Oil it properly
-> Put enough salt
-> Cut side down on grill and cover with some pot
-> After 5min turn over and grill another 3-4 min
-> before serving cut the hard end off
Almonds toast on dry pan or in oven just to achieve that golden colour.
Fish
Sea Bream
Oil
Method: Put oil on hot pan and skin down put the fillet into the pan. Slow the heat down and cook 80% of the time on skin until is golden and crispy. Then flip over and cook another half minute.