The whole point of this recipe was to keep things as light and fresh as possible: I picked lots of cooling and refreshing ingredients and tried to find novel ways of processing and presenting them. And to do this I revisited some modernist techniques I’ve used previously and a new one I’d been looking to ...
I was reading a post over at Holy Mackerel that prompted me to finally try red gurnard because I knew I’d be in Kish Fish over the weekend. As it’s a less popular and more sustainable species one of the great things about it is the price: I managed to get four very nice fillets ...
