Monkfish liver mousse with celery root “tartare”, cured Arctic char and crisp salmon skin

Monkfish liver mousse with celery root “tartare”, cured Arctic char and crisp salmon skin. This was the big disappointment. We both love monkfish liver but this mousse was too metallic and bitter and none of the other elements cut through those notes. This was the missus’ first course, and as it was her birthday I swapped my soup for it.

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