Knowing the very refined style of cooking @speilsalen in Trondheim, watching pictures of this dish prior to my visit got me confused. I seemed very rustic to serve a piece of char with skin on it and but - obviously - it was just a visual trick. The perfectly cooked, deboned char was surrounded by fake skin made of fish mousse and served with pickled cucumbers and a divine sauce made of Vin jaune. Paired with Californian Mencia made by @rajatparr this was true world-class ⭐️⭐️⭐️
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#speilsalen #trondheim #britanniahoteltrondheim #michelintrondheim #visitnorway