Seared Red Scorpion Fish

Enhance with Chili Prawn Ragout, Carrot Puree, Poelle Au Legumes and Crustacean Bisque

Scorpaenidae, the scorpionfish, are a family of mostly marine fish that includes many of the world's most venomous species. As the name suggests, scorpionfish have a type of "sting" in the form of sharp spines coated with venomous mucus. The family is a large one, with hundreds of members.^[2] They are widespread in tropical and temperate seas, but mostly found in the Indo-Pacific. They should not be confused with the cabezones, of the genus Scorpaenichthys, which belong to a separate, though related, family (Cottidae).

Tandoori Chicken

Enhance with Citrus Brown Rice, Mint Yoghurt and Kechumbar Salad

Tandoori chicken is a roasted chicken delicacy that originated in Punjab region of India and Pakistan.^[6][7]

The chicken is marinated in yogurt marinade seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, food coloring is used.^[8]Turmeric produces a yellow-orange color. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

Seared Garlic and Ginger Langoustine

Enhance with Organic Corn, Garlic Chive, Daikon and Cilantro Emulsion

Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in Europe".^[3] It is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops. It lives in the north-eastern Atlantic Ocean, and parts of the Mediterranean Sea, but is absent from the Baltic Sea and Black Sea. Adults emerge from their burrows at night to feed on worms and fish.

My Humble Kitchen

with two of my staff

57°C Olive Braised Monk Fish

Enhance Steamed Brown Rice, Confit of Root Vegetables and Extra Virgin Olive Oil

The head is of enormous size, broad, flat and depressed, the remainder of the body appearing merely like an appendage. The wide mouth extends all round the anterior circumference of the head; and both jaws are armed with bands of long pointed teeth, which are inclined inwards, and can be temporarily depressed so as to offer no impediment to an object gliding towards the stomach, while still preventing its escape from the mouth. The pectoral and ventral fins are so articulated as to perform the functions of feet, the fish being enabled "walk" on the bottom of the sea, where it generally hides itself in the sand or amongst seaweed. All round its head and also along the body, the skin bears fringed appendages resembling short fronds of seaweed. These structures, combined with the ability to change the colour of the body to match its surroundings, assists the fish greatly in concealing itself in its lurking places, which are selected for their abundance of prey.

Species of Lophius have three long filaments sprouting from the middle of its head; these are the detached and modified three first spines of the anterior dorsal fin. As with all anglerfish species, the longest filament is the first, which terminates in an irregular growth of flesh, the esca, and is movable in all directions; this modified fin ray is used as a lure to attract other fishes, which the monkfish then seizes with its enormous jaws, devouring them whole. Experiments have shown, however, that whether the prey has been attracted to the lure or not is not strictly relevant, as the action of the jaws is an automatic reflex triggered by contact with the esca.

Monkfish, like most anglerfish are also characterised by an enormously distensible stomach, which allows an individual monkfish to swallow prey fully as large as itself.^[3][4] Monkfish grow to a length of more than 150 cm (4.9 ft); specimens of 100 cm (3.3 ft) are common.

Cauliflower Soup

Enhance with Cauliflower Puree