Salmon l’Avenue

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 .


serves: 4
preparation time: 45 mins
cooking time: 40 mins


  • salt and pepper



Get a pdf version of this recipe

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