Salmon

• 1 kg salmon fillet
• 50 gm sugar
• 100 gm fresh dill
• 50 gm salt
• 25 gm white peppercorn

Crush the peppercorns roughly and blend with the salt and sugar. Pour over the fillet of salmon and sprinkle with roughly-chopped dill. Cover with plastic film and store in the refrigerator for three days.

Mustard sauce

• 50 gm sweet mustard
  
• 1 egg yolk
  
• 25 gm sugar
• 15 ml white wine vinegar
  
• 100 ml sunflower oil
  
• 100 ml fresh dill (finely chopped)
• Salt and white pepper

Mix egg, mustard, sugar and vinegar in a bowl. Whisk, and then slowly blend in the oil. Finally, add the dill, salt and pepper.

Oven-baked tomatoes

• 10 tomatoes
  
• 1 clove of garlic (finely chopped)
  
• Salt and pepper
• 100 ml sunfl ower oil
  
• Tarragon, thyme or oregano (Fresh or dried)

Cut the tomatoes in half, sprinkle with the garlic, oil, herbs and salt and pepper; then bake in the middle of the oven slowly at 120 degrees Celsius for about three hours.

Baby potatoes

• 500 gm baby potatoes
  
• 1 pinch of salt
  
• 100 gm fresh dill

Peel the potatoes and place in a pot of water and add salt and fresh dill. Bring to the boil and then cook for about 20 minutes, or until they’re soft inside. Then drain the water.

Serving

Cut the salmon fi llet into 180 gram portions, and heat a pan or grill. Place the salmon on the grill and cook until rare, i.e. with an inner temperature of around 50 degrees Celsius. Cut in half. Place on top of three halved tomatoes and centre on the plate. Pour the sauce around. Add a slice of lemon. Serve the boiled baby potatoes in a separate side dish.

About Chef Billy Ågren

Billy was born on 17 July 1977 in the small town of Hudiksvall in northern Sweden, where he graduated from chef school in 1996. He then worked in various restaurants in Copenhagen in Denmark, and Stockholm in Sweden.

In 1999 he was offered the position of Chef at Rico’s Steakhouse in Patong. In the autumn of 2000 he opened the Two Chefs’ Bar and Grill together with a friend he’d met at the chef school in Sweden. In 2004 the two went on to open the Beefeater Steakhouse in Pattaya, Thailand. In 2007, they opened a second branch of the Two Chefs Bar and Grill, followed by a third in 2008. Billy says that they always strive to use the freshest, top-quality ingredients which are available from the local markets. The inspirational theme for the group’s menu design is classical French and European cuisine.

The menus are changed twice a year so that the dishes offered maintain originality and flair. Together they continue to strive always to do things better.

Billy says proudly, that they smoke their own salmon, bake their own bread, make their own fresh pasta, and create all the stock used from scratch. There’s a fine selection of sweets available and these are all created from the freshest ingredients in their own kitchen.

Today the ‘two chef’ partnership in the Two Chefs Bar and Grill operation consists of Billy, of course, and his Thai colleague Head Chef, Khun Bao.

For more information contact:
Two Chefs Bar & Grill
Tel: +66 (0)76 284155, +66 (0)76 330065, +66 (0)76 286479
www.twochefs-phuket.com