Charred salmon, carrot and cress and champagne sauce

Filip Poon

Filip Poon

3rd September 2018
Filip Poon

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.


  • (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


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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