Salty green vegetables, Gastronomixs

Source: Gastronomixs

This combination of salty green vegetables and cresses from Koppert Cress works perfectly with preparations of fish, crustaceans, and shellfish.


  • 5 containers Salicornia Cress
  • 1/2 container Salty Fingers
  • 400 g peas
  • 2 shallots
  • 50 g butter
  • 20 sprigs Salad Pea
  • 1 lemon, juice and zest

Preparation method

  • Slice the shallots into thin half rings and sweat gently in a little olive oil.
  • Add the peas, Salicornia Cress, and Salty Fingers and braise briefly.
  • At the last minute, mix in the Salad Pea and season with a little salt, pepper, and lemon juice and zest.

Serving suggestions

  • As part of a composition with roasted or sous-vide (vacuum-cooked) salmon.
  • As part of an entremets with a selection of fish or crustaceans.

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