Miso Sea Bream with Beurre Blanc 
Ingredients:
Sea Bream
Purple Sprouting Broccoli
New potatoes
Method:
Pan fry Sea Bream in butter and miso
Boil new potatoes and purple sprouting broccoli
Smash new potatoes with herb oil
Add Beurre Blanc
Drizzle with Green Mountain Hot Sauce
Beurre Blanc ingredients:
50ml White wine vinegar
1 Shallot
100ml Dry white wine
200ml Unsalted butter
Beurre Blanc Method:
Reduce vinegar, wine and shallots in a pan to about 2 tbsp
Remove the shallots
Slowly add cube of butter whilst whisking
Stop when the sauce turns a yellowy cream colour.
Green Mountain Chimichurri
Ingredients:
1/2 cup olive oil
1 tablespoon red wine vinegar
1/2 cup finely chopped parsley
1/2 cup coriander
2 cloves garlic
1 tablespoon finely chopped chilli
1 teaspoon dried oregano
Pinch of salt
10ml Green Mountain Hot Sauce
Method:
Grind Everything together in a pestle and mortar. Perfect served with tacos.
