Speck wrapped monkfish – cipollini onions, fried Brussel leaves, parsley/tarragon tuile, English peas, parsnip purée, brown butter.

Cipollini have great (I’d argue better) aesthetic when bisected

I like the greens and peas, puree might be a bit heavy handed in portioning.

Monkfish looks like the speck could’ve taken a bit more color