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Chef Agnar Sverrisson

from Great British Chefs

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.

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from Great British Chefs

Passion fruit macarons

Passion fruit macarons - Agnar Sverrisson

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from Great British Chefs

Icelandic cod, avocado and chorizo

This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage.

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from Great British Chefs

Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.

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from Great British Chefs

Icelandic cod, avocado and chorizo

Cod is paired with avocado and chorizo in this cod recipe from Icelandic chef, Agnar Sverrisson. This is a fresh creative fish dish to try at home

from Great British Chefs

Icelandic cod, avocado and chorizo

Cod is paired with avocado and chorizo in this cod recipe from Icelandic chef…

from Great British Chefs

Pork and quince

Pork fillet and pork belly are served up two ways in this recipe. Quince provides lovely flavour in this magnificent pork recipe from Agnar Sverrisson.

from Great British Chefs

Cod brandade and olive tapenade

In this recipe, Agnar Sverrisson transforms the traditionally hearty French dish into a beautifully light canapé

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from Great British Chefs

Skate with barley risotto, prawns and Sauternes sauce

This sumptuous skate recipe from Agnar Sverrisson makes a wonderful dinner party dish

from Great British Chefs

White chocolate mousse and sorbet with dill and cucumber

Agnar Sverisson balances a sweet white chocolate mousse and sorbet with refreshing pickled cucumber and lemon purée in this dessert