A new dish with a bit of my Cornish heritage.
Pickled mackerel fillet on a bed of celeriac & pear template, seared mackerel fillet on a charred romane lettuce leaf, mackerel Wellington filled with spinach & tarragon & celeriac purée.
cooking & cruising on a luxury canal barge
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how yum…will try and make it..best to you Mike as you cruise aboard Rosa and my love to you all….