Keith Floyd's salmon escalopes with watercress

By
Imogen Corke
Added
09 April, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's salmon escalopes with watercress

Keith Floyd salmon escalopes watercress

Why?

 A light and easy weekday dish.

The prep

Marinating the fish in lemon juice was a quick way to add flavour to the fish without overwhelming it.

 

The Cooking 

Following Floyd’s favoured technique, the salmon simmered in plenty of wine. Unfortunately the juices didn’t really thicken, so the diced watercress lost its colour to a rather weak cream sauce…

 

The Verdict

The sauce was decidedly average, but the fish tasted good, and the combination of salmon and watercress is a classic, so hard to go wrong there. However it did look a bit dated on the plate, I won’t be serving this to anyone I want to impress!

 
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