Cold Salmon with Watercress Mousseline from The Robert Carrier Cookbook by Robert Carrier
Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 min...
Ingredients
- ¼ pint double cream
- 4 fresh salmon steaks
- salt and freshly ground black pepper
- juice of 1 lemon
- 1 stalk celery, sliced
- 1 pint water
- ½ Spanish onion, sliced
- 1 bay leaf
- 2 bunches watercress
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