Ingredients
Micro organic 20 grams
Shallot slice 5 grams
Smoked salmon slice thin 100 grams
Boiled potato cut in to dice 40 grams
Bacon 10 grams
Onion slice 10 grams
Butter 10 grams
Red vinegar 1 tea spoon
Italian parsley chopped
Yellow lemon
Sea salt
Method
In a large sautéed pan on medium heat, put butter in pan
add onion until it gets a nice colour, put potato red vinegar, bacon, french mustard and cook
for 10 -15 minutes, add salt and pepper. Ready to serve.
Chef: Niran Klanketkit
Lemongrass Restaurant Banyan the Resort
