Salmon with Watercress Purée Recipe from Céleste

This week, we bring you a delightful recipe to try at home from Michelin-starred Céleste at The Lanesborough London.

This light, seasonal dish is a delicate balance of succulent salmon and an enlivening watercress puree. An excellent choice to enjoy alfresco.

Paul Fauvel, Head Sommelier, also shares a wine pairing that will beautifully enhance the flavours of the succulent salmon and refreshing watercress.

Here’s how it’s made…

Serves 2

 

Ingredients

400g salmon
400g watercress
1 lemon
4 romaine lettuce leaves
2-3 cloves garlic
Olive oil
30ml vinegar
1 cup dice shallots
100ml double cream
50g butter

 

Method

Salmon

Blanch the romaine lettuce for 20 seconds in boiling water and set aside.
Carefully remove the skin of the salmon and wash it thoroughly.
Dry the skin for 8 hours between baking paper, then fry in olive oil on a high heat for 30 seconds, or until crispy.
Season the salmon with salt.
Roll the salmon in the romaine lettuce and then roll in cling film to press into a cylindrical shape.
Remove the cling film, and place into the fridge to cool for 1 hour.

Watercress puree

Place olive oil and garlic into a hot pan.
Add the watercress and fry for 20 seconds.
Add water to pan to cover ingredients.
Cook for 2 minutes on high heat.
Blend with 20g of unsalted butter.
Mix ingredients together to finish your puree.

Foam

Fry to reduce vinegar and shallots to ¼ their size.
Add the cream, butter and juice of 1 lemon.
Blend the mixture until an emulsion is formed.

Presentation

Line a plate with watercress puree and place the salmon on top, along with the crispy skin. Finish by drizzling the delicate foam on the top, and a small amount on the side of the dish. Serve immediately.

 

Wine Pairing

Paul Fauvel, Head Sommelier at Céleste, recommends an award-winning classic English cuvee – the 2018 Camel Valley Bacchus Dry. With notes of lime, white peach, pear skin and elderflower, this is a refreshingly crisp wine, and an excellent choice for those who gravitate to Sauvignon Blanc.

This Cornish-made wine has won the International Wine Challenge Gold Medal, the Decanter World Wine Award and the 2007 UK Winemaker of the Year Award.

The team at Céleste look forward to welcoming you for a truly memorable dining experience when The Lanesborough London reopens its doors. What awaits you is a journey of sophisticated flavours, delivered by ingredients with a genuine story.

 

Until then, enjoy the Céleste experience wherever you are. Bon appétit !

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