6 portions of Ardo Spinach ‘Foglia’,
300g Ardo rustica potatoes,
600g salmon fillet with skin on,
90g goat’s cheese,
25cl crème fraîche,
20g cold unsalted butter,
2 tbsp extra virgin olive oil,
salt and pepper to season,
salad leaves and cherry tomatoes to garnish,
wooden skewers
Milk, Fish
