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Can smoked eel find happiness with roast beef and Irish moss? Will crab ever settle down with elder flowers and licorice? Do sea trout, pigs head and eucalyptus have anything in common? How does mutton feel about feta and anchovy jus? Claude Bosi of London’s Hibiscus is the master of mixed marriages, winning two Michelin stars for turning unlikely partnerships into natural companions.
Mix the mackerel, olive oil and fleur de sel with the celery. Place in a ring, approx 9.5cm diameter.
Garnish with the diced fresh strawberries in five small piles, equidistant, on top of the mix.
Alternate each pile with the oxalis leaves.
Dot around the wasabi & honey dressing to the outside of the ring (onto the plate)
Wasabi & honey dressing:
Blitz the vinegar and the honey together; emulsify with the oil.
Add the wasabi, and mix well.
Check for additional seasoning.
Dispense into a squeezy bottle.
Serve at room temperature.
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