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Apr
23

Eating OUT Eating IN: French

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Over the years French cuisine has become more refined in the capital. More choice at both ends of the scale make French cuisine and wines more accessible. French cuisine is by far one of the most loved and recognised in the world with a combination of many dishes from the various regions in France.

Eating OUT French Style

Galvin at Windows Restaurant

Galvin at Windows Restaurant

High above London, 28 floors to be exact, sits one of London’s finest restaurants – Galvin at Windows. Offering a modern French menu, highlights include terrine of duck foie gras with toasted pain de campagne to start, followed by whole Dover sole, clams, cockles & sauce bouillabaisse. Desserts include a selection of chocolate fondant, délice and white chocolate ice cream amongst others. Galvin at Windows certainly lives up to all expectations. Perfect for both small and large groups who are bound to be won over with the excellent food, fine wine and stunning views of London.

Eating IN French Style

Galvin at Window’s Head Chef André Garrett

Marinated Salmon

Serves 4 people

  • 320g skinned Scottish salmon (Buy best quality at fishmonger)
  • 2 large banana shallots
  • 10 ml olive oil
  • 25ml Chardonnay vinegar
  • 150ml lemon oil
  • Juice of 2 lemons
  • Zest of 2 lemons
  • Salt and pepper

Galvin at Window

28th Floor, London Hilton on Park
Lane, 22 Park Lane, London W1K 1BE
www.galvinatwindows.com
020 7208 4078

 METHOD:-

  1. Chill salmon and slice into thin slices and lay onto plate
  2. Finely chop shallots and sweat and season in pan till they are soft (no colour)
  3. Add Chardonnay vinegar and cook until halfway reduced
  4. Add lemon juice and cook until reduced
  5. Add zest and lemon oil
  6. Let it cool down and check if seasoning is correct
  7. Brush dressing over salmon and enjoy with a herb salad and if possible caviar

Marinated Salmon
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This entry was posted on Thursday, April 23rd, 2009 at 9:18 am and is filed under Eating OUT Eating IN. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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