Home for a few days between trips and played a little in the kitchen. A watermelo starter, compressed, roasted, dehydrated and smoked and finished;with soy and wasabi, seared and deep fried. Main was turbot 2-ways, butter poached and beer batter fried (ala ISOP). Served over carotene butter amaranth and capers with baby carrots from the garden with carrot greens pesto, and turbot butter poached carrot stems.
