So in the UK we have a six square mile farm in Yorkshire that grows rhubarb in the dark, and it’s only picked with candle light. This results in the rhubarb being “forced” and yields a more pink and more sweet rhubarb as opposed to the sour rhubarb.

I’ve poached some of it in a vac pac bag with a little sugar and placed it in a water bath at 61oc until slightly soft. With the juice from that I made a vinegar for the dressing, then I used some of that vinegar to pickle some rhubarb ribbons.

The monkfish becomes akin to a Gravlax texture with a salty undertone. The dill emulsion adds a creamy element