This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
For variety in textures and flavours, this colourful fish recipe from Michael Wignall is hard to beat: succulent white fish is paired with creamy velouté, tangy orange curd and crunchy sunflower granola. With various components cooked sous vide and steamed the timings of this recipe are a little tricky - it’s worth putting in some careful planning before you begin.
Get in touch