Monkfish

Monkfish, yellow pepper/yuzu sauce, cilantro micro greens, edible flowers

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Alternative plating

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Sauce: roasted yellow bell pepper, yuzu juice, yuzu kosho, lemon juice, lemon zest salt, cayene pepper, xanthum gum

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Monkfish: pan fry with butter/grape seed oil, flip over, bake 400F 5min, season freshly ground white pepper corn, sea salt

Garnish: edible flowers, cilantro microgreens, almonds, edible flowers

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