A carpaccio of Cornish pollock with black radish, almond and autumn truffle vinaigrette.

Ingredients

250g of pollock
Salt
Almond oil
Truffle oil
½ a black radish
1 lemon, zest only
Dried, mixed herbs

Method

• Salt the pollock and leave to one side for approximately 6 minutes. Wash, drain and pat dry and slice as thinly as possible. Set aside.

• Slice half a black radish. Set aside. Take a round medium sized plate.

• Shake one drop of almond oil onto it, and smear around to create a film.

• Arrange 2 slices of pollock, 1 slice of radish, 2 slices of pollock, 1 slice of radish continuously until all the ingredients have been used.

• Season with almond oil, mixed herbs and lemon zest.

• Finish with dots of truffle dressing around, and shavings of black truffle.