It’s the height of summer, yet we are still developing new dishes and here we have a classic.
Gently poached sea trout sat on a bed of fregula (a giant couscous ancient grain type-of-thing), summer peas and picada sauce, topped with chorizo crumb and samphire.
Watch the video above to hear Executive Chef Paul talk through the dish with Fellpack’s GM and Deputy GM, Harry and Alex.
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