Rue Franklin: Atlantic salmon fillet with nappa cabbage fondue and warm beets vinaigrette

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Originally a 1960's era coffee house, Rue Franklin continued as such until 1979.  Later that same, after being redesigned by Ingrid Herczegh (a well know Toronto restaurant designer) “The Rue” debuted as a fine dining restaurant. A very lovely garden offering outdoor dining was added in 1985.

 

Today’s Rue Franklin enjoys an excellent reputation as a refined French restaurant. Dinner is served Tuesday-Saturday. A three-course prix fixe menu is offered Tuesday-Thursday.

 

Please visit the restaurant’s website www.ruefranklin.com.

 

Reservations are requested (716) 852-4416.

 

Rue Franklin Restaurant

341 Franklin Street Buffalo New York 14202

 

Here Chef Corey Kley shows us his Atlantic salmon fillet with nappa cabbage fondue and warm beets vinaigrette.


The salmon is gently oven poached to medium-rare and served in a nest of the cabbage fondue (cooked until it “melts”).  The beets are both a vegetable garnish and a type of sauce. Finally, fresh horseradish is grated over the fish just before service.

tags: food rue franklin buffalo restaurants winter menu seasonal menus atlantic salmon
credits: Quinn / Moses / Sperry
posted on 12/15/2009


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