Sea Bass w/ peppers, courgette, essence of red pepper sauce, ramson flowers

Jack_Walker_124480

All that served with a pile of boiled and buttered baby tatties

Not sure which pic is best (I'm even more of an amateur with photography), so ill give you both.

50 bonus points who knows what chef this comes from

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Comments

FrankM_3301

Marco Pierre White?

Jack_Walker_124480

Natürlich ha

bkeene12

How did you prepare the fish?

Jack_Walker_124480

Steamed, stuffed with a scallop mousseline and glazed with a tiny bit of olive oil and lemon juice. Recipe is in white heat. Would love to see some of you plating wizards on here give it a crack, I need to work on it! Heh.

Doug_Frawley_119941

Nice one! Looks great. Like the veggie cuts!

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