And what is not locally available, is now possible because of the pro-activity in terms of trade promotions. Salmon, cod, mussels, octopus, tuna... you name it and our city chefs are sure to have a dish at their restaurant. Once nicely cooked and tender, they chargrill it till the edges start to caramelise and take on the burnt flavour. “We pair it with a simple, savoury pancake that has roast garlic (in reasonable amounts, so not to overpower the octopus!) and top it with homemade coriander mayonnaise for freshness and spicy germulata for that spicy kick,” says the chef.

Source: dna June 01, 2018 01:26 UTC