Gently heated salmon with a julienne of Styrian wurzelgemüse and chive-horseradish sauce from East of Paris: The New Cuisines of Austria and the Danube by David Bouley and Mario Lohninger and Melissa Clark (co-author)
- salmon fillets
- carrots
- cinnamon sticks
- whole cloves
- rosemary
- horseradish
- kohlrabi
- turnips
- zucchini
- dry white wine
- tart apples
- golden beets
- chive oil
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.