Sorrel, rocket and watercress salad with char griddled wild

4 servings

Ingredients

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

Directions

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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