One of the most memorable meals I have had was in San Francisco at a restaurant called l’Avenue. It was salmon with a lobster sauce, topped with a julienne of carrot and leek. This is an attempt to create that dish. The sauce is actually adapted from a crayfish sauce recipe courtesy of Keith Floyd in his Floyd on Fish .
Planning
| serves: | 4 |
| preparation time: | 45 mins |
| cooking time: | 40 mins |
Ingredients
- salt and pepper
Method
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