Amuse Bouche

This idiocy was not the end of my ambitions. I devised three fillets of different fish – say John Dory, monkfish and brill – cooked in three different ways: the John Dory sautéed in butter, the monkfish grilled over charcoal, the brill steamed. They were served with three different sauces: the John Dory with sautéed cucumber, the monkfish with a roasted red pepper dressing and the brill with a cream and sorrel sauce. All on the same plate.
When people ask me for a tip about seafood cookery, and I say ‘keep it simple’ it’s in the light of bitter experience.

from Under a Mackerel Sky by Rick Stein.