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Chef’s Watercress velouté, Salmon and Horseradish

Chef’s Watercress velouté, Salmon and Horseradish

Chefs Watercress velouté, Salmon and Horseradish

If you’re planning to wow someone with a home cooked meal, this recipe for Executive Chef, Phil Dixon’s Watercress Velouté, Salmon and Horseradish, is a pretty good place to start…

Salmon:

½ side of Organic Salmon

200g sugar

200g salt

1L water

Watercress Velouté:

300g watercress, tough stalks removed

20g unsalted butter

100g white onion, finely chopped

1 garlic clove, finely chopped

Sea salt and freshly ground black pepper

100g spinach leaves

500ml boiling water

500g ice cubes

Horseradish Panna Cotta:

90g creamed horseradish

250g double cream

100g milk

1 leaf of gelatine

Extras:

 

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