Chargrilled Atlantic salmon with baked potato cake, kafir lime and lemongrass beurre blanc (from Rim
Chargrilled Atlantic salmon with baked potato cake, kafir lime and lemongrass beurre blanc. Modern Australian cuisine by Chef Luke Rayment, Brisbane, Australia.
Ingredients
- 30 mls (2 tablespoons) white wine vinegar
- 250 mls (1 cup) cream
- 100 g (1/2 cup) butter, cut into small cubes
- 1 bunch bok choy, washed and trimmed
- 20 g (4-5 teaspoons) salmon roe
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