Cook Book

Salmon with a marmelade of blood oranges, served with a purée of cauliflower. …

Salmon with a marmelade of blood oranges, served with a purée of cauliflower.

This is a play between the fattiness of the salmon and the bitterness of oranges and cauliflower.

Paired with a Sauvignon Blanc, for the vegetal notes, and the matching acidity with the orange.

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