Shell fish and fish - Salmon and cress millefeuille (Chablis)


  • 4x120g back of salmon
  • 12 tablespoons olive oil
  • 2 bunches watercress
  • 4 tablespoons balsamic vinegar
  • 2 medium carrots
  • 40g butter
  • 4 tomatoes
  • 2 courgettes
  • 2 tablespoons sesame seeds
  • 2 shallots
  • Salt, pepper
  • 100g celeriac


1 - Finely dice the courgettes (green part), carrots and celeriac, blanch and drain. Set aside. Peel and remove seeds from the tomatoes, chop the flesh into small cubes.
2 - Make the vinaigrette with the balsamic vinegar, salt, pepper and olive oil, add the diced vegetables, tomato cubes, chopped shallots and set aside.
3 - Remove the stalks from the water cress, sweat in butter. Set aside.
4 - Slice the 4 backs of salmon into three steaks, pan fry for 30 seconds on each side. Season with salt and pepper.
5 - Lightly roast the sesame seeds.

Setting out

Overlay the salmon escalopes and watercress. Place on the centre of the dish and drizzle vinaigrette all around. Decorate with watercress leaves and sesame seeds.

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