Beautifully fresh sea bream, celeriac puree, dill vinaigrette, leek courgette, peas and chorizo. Deliciously balanced. The dill vinaigrette gave the right hit of acidity and anise, the vegetables were cooked in reduced chicken stock for richness, the chorizo provided texture and a point of flavour against the beautiful fish and the celeriac gave the creaminess and nutty element. I’d cook this again in a heartbeat.
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