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

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

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

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

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

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

Beef cheek and fillet are cooked with expertise in this wintery dish from Great British Chef Agnar Sverrisson

Beef cheek and fillet are cooked with expertise in this wintery dish from Great British Chef Agnar Sverrisson

Valrhona white chocolate mousse and sorbet with dill and cucumber by Icelandic Chef Agnar Sverrisson.

Valrhona white chocolate mousse and sorbet with dill and cucumber by Icelandic Chef Agnar Sverrisson.

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.

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.

In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries

In this delicious Agnar Sverrisson recipe, duck legs are cooked sous vide to ensure perfectly cooked, tender meat. To contrast the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries

Beef cheek and fillet are cooked with expertise in this wintery dish from Great British Chef Agnar Sverrisson

Beef cheek and fillet are cooked with expertise in this wintery dish from Great British Chef Agnar Sverrisson

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.

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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