We love to bring you a recipe from one of the future promises of the kitchen of our country. Albert, owner of gastronomic blog El Colador Chino and student at the Hofmann Kitchen School, brings us this salmon with asparagus puree, sauteed tips and Forvm Cabernet Sauvignon vinegar reduction. All attentive to Albert, which took the opportunity to thank for this recipe.
Ingredients: asparagus puree and sauteed tips
Ingredients: parmesan plate
Ingredients: Forvm vinegar reduction
Elaboration: puré de espárragos y las puntas salteadas
Elaboration: parmesan plate
Elaboration: Forvm vinegar reduction