Bardigo

Fragrant brown butter and acidic lemon flavor make the "Autumn Salmon Meuniere" a winning dish!

Fried in plenty of butter for a well-browned outside, our salmon meuniere is tender and plump on the inside and is garnished with lemon and capers to read moreadd tartness for a refreshing taste that goes well with white wine. We're proud of the work we put into this dish, removing the moisture from salted meat, and slowly simmering it in oil at 80 - 90 degrees celsius. The meat is then fried in a pan to remove the oil. The trick is to make it crispy on the outside, but juicy on the inside. We are always thinking about how to cook delicious food as simply as possible. We have contracts with farmers for organic vegetables and do our best to use ingredients that are not only natural, but also look beautiful on a plate. We cater to our diverse range of customers in order to provide the service they want. learn more from chef