Boston Haddock

poached in olive oil and saffron tomato confit, with bruised shishito peppers, roasted carrots, caper lemon emulsion

yankee6 yankee7 yankee8

December 20, 2015 by vayumi Leave a comment

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

%d bloggers like this: