Paprika Restaurant in Phoenix Hotel Yogyakarta serves Norwegian Salmon menu during April 2012. This menu combines European and Asian flavour.
Chef Executive of Phoenix Hotel Yogyakarta, Iwan Dody Irawan said that the raw materials imported directly from Norway because they contain nutrients and high levels of health.While the menu is presented as Steam Salmon served with fennel, potato, salad, truffle emulsion and beef jew. Then there Seared salmon served with Balinese wine reduction, Sauteed spinach, bell pepper coulis and mash potato. In addition, Baled Oven Salmon served with curry sauce, toasted summer vegetables, Portobello mushrooms and mash potatoes.
"The fish is processed as in steam. Shape is still fresh and does not burn. In fact, do not reduce the nutritional content. Salmon contains high protein, omega 3 and vitamin D and cholesterol. We serve fresh salmon with a reddish orange color," he said .
According to Chef John, a special menu is priced IDR135.000 nett per person during this month.
source : krjogja.com