| 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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