egle ma:
Pan fried haddock with carrots and parsnip in Bechamel sauce (left) and Crab salad with tarragon served along with lime squeezed arugula (right)
egle ma:
Butter fried halibbut wit green peas puree and soy lime sauce (left) Chef Kristoffer Hovland (NO) in the kitchen (right)
egle ma:
Pan fried haddock with carrots and parsnip in Bechamel sauce n fried haddock with carrots and parsnip in Bechamel sauce (left) and Crab salad with tarragon served along with lime squeezed arugula (right)
egle ma:
Dill marinated salmon tartar with cucumber and chives served with beet puree, honey mustard sauce and some cress
egle ma:
Dill marinated salmon tartar with cucumber and chives served with beet puree, honey mustard sauce and some cress
