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Icelandic cod, avocado and chorizo

#FabulousFish - Icelandic Cod with creamy Avocado & Chorizo #Recipe by @AgnarSverrisson via @Russ Maloney British Chefs

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Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

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Duck breast with celeriac choucroute, bulgur wheat and cherries

Agnar Sverrisson serves this perfectly cooked sous vide duck breast recipe with crispy duck skin, bulgur wheat and celeriac choucroute.

Passion fruit macarons

Passion fruit macarons - Agnar Sverrisson

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Cod brandade and olive tapenade

Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes.In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives. #plating #presentation

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Pork and quince

Pork fillet and pork belly are served up two ways in this recipe. Quince provides lovely flavour in this magnificent pork recipe from Agnar Sverrisson.

Icelandic cod, avocado and chorizo

Cod is paired with avocado and chorizo in this cod recipe from Icelandic chef, Agnar Sverrisson. This is a fresh creative fish dish to try at home

Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

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Cod brandade and olive tapenade

In this recipe, Agnar Sverrisson transforms the traditionally hearty French dish into a beautifully light canapé

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.