"A thoroughly enjoyable, restful yet engaging time with 2 experienced and fun chefs who will help you to appreciate good food, good times and a beautiful region of France. A truly instructive and gratifying week - the food is so delicious that you will have to loosen your belt on departure!!"
Glenn van Kessel
1. Peel cucumber then thinly slice either on a mandolin or by hand, and place in a bowl.
2.¨Place rice wine vinegar, sugar, thinly sliced chilies and pink peppercorns into a saucepan and boil for 1 minute. Add the garlic and pour over the cucumber; gently mix making sure you don't break the cucumber. Season to taste and place in fridge for 4 to 6 hours.
3 . When your cucumber has rested for sufficient time, and you are ready to serve this dish, place a heavy based non-stick frying pan onto a high heat until hot.
4 . Pour olive oil into the hot pan, and place the salmon presentation side down and fry until it is cooked halfway through the salmon. Turn the salmon and carry on cooking for around 1 minute, then turn off heat, leaving the salmon in the pan to finish cooking for around 2 to 3 minutes.
5. While the salmon is resting place the cucumber on to your plate, making sure some of the liquid is poured over it. Place salmon on top of the cucumber, spoon the créme fraîche over it (or mayonnaise if you prefer) and garnish with a bit of dill. It is now ready to serve.
The cucumber can be prepared the day before, but is best made 6 hours before using. The amount of chilli you use is up to you depending on how hot you like it. When buying pink peppercorns, as opposed to buying them dried, buy the jars of pink peppercorns in brine.
This dish is extremely easy and quick to prepare your cucumber can be ready and your salmon prepared and ready to cook, so if serving for a lunch you can put it all together in the time it takes to cook the fish!
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.