Watch Alyn Williams cook roasted fjord trout, carrot and preserved kumquat salad and squid ink crackers with liquorice.
The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Alyn’s recipe here: http://www.thestaffcanteen.com/users/22845/wallposts
The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Alyn was sponsored by Norwegian Seafood.
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