Searcys at the Gherkin executive chef Matt Edmonds creates salmon mi cuit. The salmon is marinated to cure and cooked sous vide at a low temperature. It is served with avocado purée, charred cucumber and shaved fennel.
His next dish is a boned leg of Cumbrian chicken cooked sous vide which is served with a bread pudding, onion jus and a selection of brassica.
For dessert, Matt creates toffee apple. To do this he takes apple parfait which is set, scooped out of its container, filled with a toffee apple mixture and then reformed, dipped in apple jelly and served with fresh apple juice.
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