One fish was displayed at a time on a bed of italian ruscus. They were able to "carve" the fish in the dining room, getting 24 portions per fish. The fish was served with an arugula salad dressed with a gremolata vinaigrette, tomatoes provencal, and garnished with herbed toast points.
Fresh Fish!
One fish was displayed at a time on a bed of italian ruscus. They were able to "carve" the fish in the dining room, getting 24 portions per fish. The fish was served with an arugula salad dressed with a gremolata vinaigrette, tomatoes provencal, and garnished with herbed toast points.