- (Quantities for one plate)
- 100g salmon
- 1 baby carrot
- 1 Swiss chard
- 100g cauliflower (puree)
- gold powder
- 1 tbsp cress oil
- 1 tbsp champagne sauce
Charred salmon, carrot and cress and champagne sauce
Filip Poon
3rd September 2018
Charred salmon, carrot and cress and champagne sauce
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Charred salmon, carrot and cress and champagne sauce recipe.
Ingredients
Method
Oil and season the salmon, then char it using a blowtorch.
Boil the baby carrot in 0.5L of water flavored with a couple of fennel seeds, 2 tbsp sugar and 2 tbsp of champagne vinegar.
Whilst still soft, mix cress with oil, heat up to 60°c, blend and strain.
Make a white wine sauce, but use champagne instead and mix it with the green cress oil.
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