With a little care, it is possible to fillet most fish without gutting the fish first, which is what I did below. Just be careful to leave the guts in tack around the belly. Give it a go!
To cook the garlic chips, place the fine slices in milk and bring to boil, then drain and discard the milk. Do this three times before frying, this helps retain the sweetness of the garlic.
To get really vibrant green vegetables such as the below spinach purée there are a few essential tips. Use a large pan of very salted water. The pan should be much larger than needed for the quantity of vegetables to ensure that the water temperature does not drop when you place the veg in. If you reduce the temperature below boiling, the colour will leach out. Then once cooked (and don't over cook), immediately place the veg into iced water to reserve the colour.
Chocolate Grenache Ravioli - hip bustingly deep fried.
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