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.
- Comment
- Reblog
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
bargechef 
how yum…will try and make it..best to you Mike as you cruise aboard Rosa and my love to you all….
LikeLike