27
Feb
Salmon
The salmon on our winter menu is very classically prepared. The fillet of salmon itself is lightly pan seared with oil and minimal use of other spices.
The salmon is served on a bed of potato, brussels sprout and pork hocks (meat from the ankle and foot of pork) that have been mashed together and sautéed into a hash.
The dish is topped with an apple confit to contrast the richness of the salmon and the saltiness of the hash.
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