"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
Walnut Grove Recipes
Seared Salmon with hot & sour cucumber
- 2 supreme's of salmon
- 1/3 of a cucumber
- 60ml rice wine vinegar
- 60g sugar
- 1/2 fresh red chilli
- 1/2 small onion
- 1 tsp pink peppercorns
- 1/2 clove garlic
- 2 tbsp créme fraîche
- 3 tbsp olive oil
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
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!
Walnut Grove cookery courses - a dream vacation - in wonderful
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
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