egg yolk, large 1

garlic clove, minced 1

lime juice 1 Tbsp

lime zest 1?2 tsp

orange zest 1 tsp

vanilla paste 1?2 tsp

agave syrup or honey 2 tsp

grapeseed oil 1?2flcup

In a small bowl, whisk yolk with a pinch of sea salt, garlic, lime juice, citrus zests, vanilla paste and agave until?well blended.

Using a whisk or stick-blender, whisk egg mixture continuously, then drizzle oil in a slow, steady stream until sauce begins to come together and thicken. If too thick, whisk in an additional teaspoon of water until well combined. Cover and chill until ready to use.


fine cornmeal 3?4 cup

fine sea salt 1?2 tsp

brown sugar 1 Tbsp

milk or water 11?4 fl cups

butter or vegetable oil 2 Tbsp

black beans, cooked, drained 3?4 cup

wild rice, cooked, drained 3?4 cup

red onion, minced (reserve a sprinkling for the garnish) 1?2

hot sauce 1 tsp

lime zest 1 tsp

butter or vegetable oil, melted (for skillet) 1?4flcup

In a medium bowl, whisk cornmeal, salt and sugar.

In a small pot, heat milk and butter (or water and vegetable oil) to a simmer. Slowly pour milk mixture into the cornmeal, whisking to prevent lumps.

Combine beans, wild rice, onion, hot sauce and zest and gently fold into the batter. Cover and chill the batter for at least 1 hour (or up to a day), until just before serving.

Heat a heavy or cast-iron skillet over medium heat. Add a pat of butter and wait for the sizzle.

Using a tablespoon, spoon batter into the sizzling butter and cook until crisp and golden brown on one side. Gently turn over and repeat. Place Johnnycakes on baking tray in oven to keep warm while cooking the rest. Add additional butter or oil to pan as needed, making sure the pan doesn't get too hot or the fat will burn.

smoked trout, gurnard or other delicate fish, in pieces 1-2 filets 200 g 7oz

microgreens such as micro coriander/cilantro or watercress small handful

red onion, diced, reserved


Place a Johnnycake on the plate, top with sauce then smoked fish and a sprinkling of microgreens. Stack layers 1 or 2 more times. Top the stack with more sauce and garnish with micro coriander and diced red onion. NM

Recipes Courtesy of Natasha McAller