Matt Edmonds cooks salmon, chicken and toffee apple recipes

Searcys at the Gherkin executive chef Matt Edmonds creates salmon mi cuit. The salmon is marinated to cure and cooked sous vide at a low temperature. It is served with avocado purée, charred cucumber and shaved fennel.

His next dish is a boned leg of Cumbrian chicken cooked sous vide which is served with a bread pudding, onion jus and a selection of brassica.

For dessert, Matt creates toffee apple. To do this he takes apple parfait which is set, scooped out of its container, filled with a toffee apple mixture and then reformed, dipped in apple jelly and served with fresh apple juice.

The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs.

It’s free to register, so why not join today?
http://www.thestaffcanteen.com

Come and join us here also
Twitter https://twitter.com/CanteenTweets
Facebook http://www.facebook.com/thestaffcanteen