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    • Sorrel, Rocket And Watercress Salad with Char Griddled Wild

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Seafood French Starter, Here’s one , Earlier2 4 servings

    INGREDIENTS

    6 Radishes; (thinly sliced)
    1 bn Watercress
    2 Heads Chive Flowers
    1 bn Rocket
    1 Ripe Pear; (peeled, cored and
    ; thinly sliced)
    A good handful of French Sorrel Leaves
    1 tb Elderflower Cordial
    1 ts White Wine Vinegar
    4 tb Extra Virgin Olive Oil
    Salt & Pepper to taste
    1 350 g Piece Fillet of Wild Salmon; (cut from 3kg Fish)
    2 tb Extra Virgin Olive Oil
    Salt & Freshly Milled Black Pepper

    INSTRUCTIONS

    DRESSING
SALMON
1. Heat griddle. Preheat oven to 220ºc / 450ºf / Gas Mark 7.
2. Make dressing.
3. Prepare salad ingredients. Put into bowl and season very lightly.
4. Cut up salmon into small pieces. Season. Drizzle top surface with oil.
5. Put salmon on griddle, oil side down and allow to form a golden crust.
6. Remove with palette knife, and bake in oven for 4 to 5 minutes,
golden-side uppermost until just cooked. It should still be pink in the
middle.
7. Dress salad and arrange on plates.
8. Top with cooked salmon and drizzle a little dressing over. Scatter with
chive flowers and serve.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.

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