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.