Mar 3, '20

D’Angleterre hotel in Copenhagen

Wild Danish turbot steamed in a turbotierre and squid tagliatelle with caviar last week at D’Angleterre hotel in Copenhagen. The turbot is steamed in Riesling and aromatic herbs and served with cauliflower cream, sauce made from the juice it releases in the turbotierre, bianchetto truffles and drizzled with really beautiful Picual olive oil. Love how more and more chefs like Andreas Bagh at are going back to the old school extravaganza.

Turbot
Turbot
D'Angleterre
Turbot
Turbot
D'Angleterre
D'Angleterre
D'Angleterre
Turbot
Turbot
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