After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives. Citron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in … Read More
Cailletier olives and citrus salad
Every main course has to be accompanied by a worthy side dish 🙂 . And today we’re presenting a fresh salad with unusual combination of flavors: a fennel cruditĂ© enriched with cailletier olives and sweetened by orange and raisins. In this dish we wanted to revive some flavours typical of winter and of Christmas time. We approached the delicate bitterness of … Read More