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Rich salmon slices grilled and served with a creamy vermouth and sorrel sauce alongside a fresh herb-dressed green salad.
Succulent seared tuna paired with griddled watermelon and a spiced ginger pickle purée, garnished with fresh baby leaves.
Boil beetroots and asparagus until tender, then combine with sorrel, goats' cheese, and pickled walnuts in a cider vinegar dressing.
Pan-seared salmon fillets served over a rich reduction of shallots, fish stock, vermouth, cream, and fresh torn sorrel leaves.
Pan-seared halibut fillets served over crispy potato patties with a decadent, creamy sorrel and butter emulsion sauce.
Succulent salmon fillets topped with herb butter and sorrel, encased in puff pastry and baked until golden and puffed.