Norwegian Skrei launch of season dinner

Menu from a dinner at the Norwegian Ambassador’s residence to celebrate the launch of the Norwegian Skrei cod season hosted by Michel Roux Jr from Le Gavroche, with food cooked by Simon Hulstone of The Elephant:

Poached Skrei tongues and a croquette of salted Skrei, served on braised celeriac and parsley with horseradish buttermilk

Armand Salmon Sancerre 2013

Fillet of Skrei with roasted wild mushrooms, smoked eel, braised pig’s cheek and roasted Jerusalem artichoke in a rich red wine bourguignon sauce

Chateau Civrac Cotes du Bourg 2007

Vanilla rice pudding with poached Yorkshire rhubarb, lemon verbena creme and warm madeleines

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