The image of the month for May comes from one of my long-standing favourite restaurants in London. I don’t often venture to East London, however when I do, it’s probably to dine at Adam Handling’s The Frog E1.
This captivating creation comes from BCF chef of the year finalist Josh Donachie who’s been sous chef at The Frog E1 for less than 12 months.
It’s a dish of salmon, oyster, apple and fennel, Josh explained:
“The salmon is cured for 2 hours and then cooked at 45 degrees for fifteen minutes. Added to that is the oyster mayonnaise. Then the pickled and fresh apple, fennel, caviar and crispy salmon skin. I like food to stay natural with clean flavours. I try to keep my dishes as simple as possible but with an added punch. I also love the fact that this dish is zero waste”
Just for good measure, here’s a second view.
Hospitality & Catering News, Restaurant Editor, Majella O’Connell