Description

Ingredients Salmon, Garlic, Lemongrass, Olive oil, Fresh dill, Olive, Capers, Anchovies, russet potato Unsalted butter, Fresh herb, Mozarella, Parmesan, Cream cheese, Carrot, Asparagus, Shiitake, Young corn Balsamic vinegar, Sugar, Salt, Papper, Lemon, Ginger. Mathod Marinate salmon with olive oil, garlic, lemongrass, fresh dill, salt, paper and than pan seared the salmon. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, Pulse 2 to 3 times until coarsely chopped. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper For mashed potato, boil russet potato until soft, and than toast the potatoes and mash with garlic butter, parsley, salt, papper, fresh herb and mix with Parmesan, mozzarella and cream cheese. Mix until become smooth. For carrot pure, Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper. For lemon butter sauce, melt sugar until little bit caremel, put ginger, and add on some water and put whole lemon juice and than add on cooking cream. And lastly put unsalted butter and stir until become thickness Lastly. You can plating the food