Michelin-Starred Meals at Home

Whether it be to celebrate a special occasion or simply celebrate a new dish, our Michelin-Starred Head Chef Darcio Henriques alongside Head Sommelier Paul Fauvel from Céleste have prepared the following recipe for you to enjoy at your leisure at home. 


Salmon with Watercress Puree – for 2 – a seasonal Spring English Classic.



  • 400g salmon
  • 400g watercress
  • 1 lemon
  • 4 leaf’s romaine lettuce
  • Garlic
  • Olive oil
  • 30ml vinegar
  • 1 cup dice shallots
  • 100ml double cream
  • 50g butter



  1. Blanch the romaine lettuce for 20 seconds in boiling water – put to one side

  2. Carefully remove the skin of the salmon. Wash the skin thoroughly. Dry for 8 hours between baking paper, then fry in olive oil on a hot heat for 30 seconds, or until crispy.

  3. Season the salmon with salt. Roll the salmon in the romaine lettuce and roll with cling film to press into a cylindrical shape. Remove the cling film, and place into the fridge to cool for 1 hour.

  4. For the watercress puree: place the olive oil and garlic into a hot pan. Add the watercress and fry for 20 seconds. Add some water to the pan to just cover the ingredients. Cook for 2 minutes on a strong heat and then blend with 20g of non-salted butter to finish the puree. 

  5. For the foam: recommended to fry in order to reduce the vinegar with the shallots until ¼ of their size, add the cream, the butter and the juice of 1 lemon. Blend the mixture until the emulsion is formed.

  6. Steam the Salmon for 8 minutes

  7. To plate the dish, spoon the puree first as the base. Place the salmon, top with the crispy skin, then finish with the foam on the top and a little on the side. Serve immediately.


Wine Pairing by Paul Fauvel – Head Sommelier

  • The Salmon with Watercress Puree can easily be paired with a white wine.
  • Here is an opportunity to try an English cuvée''Bacchus Dry 2018'' from Camel Valley, This emblematic estate has become unequalled in its success, winning among others the ''International Wine Challenge Gold Medal'', the ''Decanter World Wine Award'' and the ''UK Winemaker of the year 2007''.

  • The sharpness will be essential to balance the natural fat of the salmon and the watercress will be the ideal ally of the freshly cut grass aromas present in the wine.
  • Scents of lime, white peach and pear skin with a powerful fragrance of elderflower, so representative of the Bacchus variety. A clever match in its simplicity.

We hope you enjoy! 

Michelin-Starred Dining

A sensational, Michelin-starred restaurant, Céleste offers creative, modern food that is as sensationally presented as it is flavoured.

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