Great British Menu ™
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Brill with Celeriac Puree
Brill with Celeriac Puree, Lavender Beurre Blanc, Tempura Oyster, and Black Radish
A monochrome fish course: brill cooked over barbecue skin side down, flipped, rested, and basted with brown butter and lemon. Served with a celeriac puree (made by cooking celeriac until dry, adding cream, deliberately letting it split for intensity, then blending). Accompanied by a lavender beurre blanc (made with fish and kombu stock, white wine, infused with dried lavender), tempura oysters, and black radish crowns filled with celeriac puree and garnished with sea lane. The radish is served raw for pepperiness. Presented with a martini (shaken, not stirred) and the classic Bond soundtrack.
Aktar Islam scored this a 7. Aktar said: "Daniel, for your dish. Your fish was cooked really well and it was very well seasoned. Your celeriac puree, that was delicious. I was concerned about the strength of the lavender in the sauce. It was a bit of a non-concern because I could not really taste it. The black radish brought some pepperiness to the dish. It also brought some bitterness and that slightly pungent odour that you get with radish. I did not think that dish screamed James Bond or 007." The lavender was not detectable enough, and the radish introduced unwanted bitterness alongside its peppery quality.
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