Here’s a super lovely salmon dish to share.
Take a nice side of salmon and pan roast on the skin in a beurre-noisette. When it’s pink, flake it and rest it. Peel off in the sheet of salty, crispy skin in one go and finish this in the pan. Pour the remaining beurre noistte over the flaked fish to finish the cooking.
Serve with a lemony, minty, dill-y raw fennel chop salad and a nice ryita with shaved cucumbers, and some of the sourdough bread from the genius on Broadway Market.