This dish is directly inspired by one of our classes. We are able to combine both fish and a vegetable puree together while still allowing them to be separate. The raw Tasmanian Sea Trout and the cauliflower puree are tied up and then slow-cooked in the oven. We then serve the two together as one with compressed basil stems and a banana-basil puree. It’s a new twist on some old favorites.
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