Novelli cooks up a storm for Superquinn customers
The great chef was joined by local chef Rory Morahan in store and Morahan has created a signature dish in honour of Novelli's visit.
His Salmon Fête du Morue aims to highlight the culinary connection between Bray and its French twin town, Bègles, while also providing an innovative palette and unique flavour. Morahan has taken a filet of Irish salmon, inserted a small fillet of cod and marinated it in a French-style herb dressing to create the basis of the dish. This is then baked in the oven and served on a classical Pomme Anna with Irish spring greens, and the sauce is a very clever combination Beurre Rouge made from a beautiful Bordeaux wine with our own famous Kerrygold butter.
He says it is 'great Irish produce cooked in a very French way,' and Ó'moracháin, better known as the Druid Chef of TG4'S Celtic True Food, continues by saying that ' the dish will be a culinary centre for the welcoming of Jean- Christophe to Bray and will show Jean our French connection.'