Northcote’s Wild Seabass With Young Garden Leeks
Northcote's Lisa Goodwin-Allen shares the secret to creating this wild seabass with young garden leeks, charred lettuce and iron cross oxalis.
Keywords
- fine dining
- fish
- gourmet
- michelin star
- northcote
- hotels & travel
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Ingredients
- 2 x 60g pieces of wild seabass
- 200g fresh sorrel, picked
- 200g rapeseed or vegetable oil
- 6 heads Gem Lettuce
- Sorrel oil (see below recipe)
- Rapeseed oil
- Salt
- 2 young garden leeks, root on
- 30g leek juice (extracted by juicing the outer tops of the leeks)
- 10g water
- 1g salt
- 2g sugar
- 5g butter
- 2 eggs
- 8g salt
- 300g sorrel oil
- 60g crème fraiche
- 10g lemon juice
- 10g yuzu juice
- Oxalis iron cross
- Oxalis iron cross flower
- Blackened charred lettuce
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