Paul Ainsworth Instagram – Land & Sea ⛰️🌊
Day boat wild bass, which we dry-cure with cornish sea salt, toasted aromatics and citrus. We serve this incredible fish raw, with horseradish and a classic globe artichoke barigoule. We braise the artichokes in the Provençal style with Picual olive oil, Chardonnay vinegar and hard herbs.
All this is served in a delicate caraway shortcrust pastry case and topped with a generous serving of @n25caviar Golden Oscietra table side – it’s the perfect combination! | Posted on 24/Oct/2023 00:20:19
