This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.
Chef Francisco Futi
Salmon fillet with minted smoked green pea puree and raspberry vinaigrette
Lamb rack on a tomato mosaic
By @oli_harding "Duck, fondant potato roasted and poached, celery root puree, port sauce."
Plat de Viande et lègumes de Inconnu chef >_< !
#food #photos #socialmedia
Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce - See more at: http://www.greatbritishchefs.com/recipes/wild-sea-bass-recipe-smoked-bacon-red-chicory-red-wine-reduction#sthash.FrhLMRR1.dpuf