Today we got in some very small red snappers. We removed all of the bones,
leaving the head and tail intact. We filled the fish with a prawn and
Spanish chorizo mousseline, then cooked in a 55c thermal bath with meyer
lemon olive oil and fresh bay laurel. For the plate, we charred local squid,
tomatoes and peppers from the garden on a plank of oak. A seaweed
persillade and chorizo sauce finished the plate.