Monkfish tail comes bone-in, the springy, saffron-stippled flesh falling away easily, to be swished through a swoony moscatel and garlic sauce, depth-charged with shaved garlic.
A row of smoky baby leeks with smooth, nutty romescu sauce gained depth from the grilling.
Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness.
So, distinguished pike quenelles appear, as well, served in a lobster sauce of great depth.
Distinguished pike quenelles appear, as well, served in a lobster sauce of great depth.
A little oil also helps, and star anise, garlic and Worcestershire sauce give warmth, depth and permeating savoriness.
Spices, a touch of smoked paprika, and onions and mushrooms in a sauce with real depth give the meat what it needs alongside a graceful red wine with a piquant, smoky bite.
Brill comes with braised fennel and mussels, and again the stock in the sauce has great depth, a real umami kick, with the shellfish again giving an edge of salt and the sea.
The sauce gets aromatic depth from onions and bell peppers and a lovely lift from lemon peel, and it's so intense that the clams taste as if they've been stewing in it for hours, yet they're barely cooked.
Give the sauce a little depth with some chopped Kalamata olives and season with just a little salt.
Give the sauce a little depth with some chopped Kalamata olives and season with a touch of salt.
