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