Andrew Jones Uses the G-29 Fish Slicer to Cook up a Pan-roasted Fillet of Wild Halibut - The Chefs' Forum
Born into a family of Chefs on the Essex coast, Andrew became the 21st Roux Scholar in 2004. He has since taken his award-winning skills to Chamberlain’s restau
Ingredients
- 4 creedy carver duck breasts
- 75g diced smoked belly bacon
- 12 small spears purple sprouting broccoli
- 2 heads red chicory
- Honey
- Sea salt
- Black pepper
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