POACHED SALMON, WATER­CRESS MAY­ON­NAISE

EDP Norfolk - - Step-By-Step -

In­gre­di­ents

2 x 150g salmon por­tions 6 pep­per­corns 2 bay leaves 1 small fen­nel bulb 100ml dry white wine 1 le­mon 2 egg yolks 125ml rape­seed oil 125ml sun­flower oil 25g small ca­pers 1 tea­spoon English mus­tard 100g water­cress 100g sam­phire 1 small cu­cum­ber

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