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Chef Selection

Credit to @hwer94 pan fried cod topped of with shiitake

Credit to @hwer94 Our beautiful centerpice of pan fried cod topped of with shiitake from Verdalen and glazed with fermented shiitake and grilled fish bones. It was served with parsnips, confit in an oil that was flavoured with charcoal and topped with parsnip purée. The perfect sauce to this course is a butter-based sauce flavoured with bergamot and jalapeños kosho.
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Foto: Fredrik Ringe
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