Pan-fried fillet of salmon with spinach and tomato sauce

Yield: 4 servings

Measure Ingredient
4 \N 50 g Piece Salmon
250 millilitres Pureed Tomatoes; (sweet cherry ones
\N \N ; are best)
8 tablespoons Olive Oil
4 \N Good Handful of Sorrell Leaves
1 teaspoon Balsamic Vinegar
50 grams Diced Unsalted Butter
10 \N Picked Basil

Sauce

1. Liquidise the tomatoes with the olive oil, balsamic vinegar, salt and pepper. Sieve into a pan and warm gently and whisk in the butter.

Salmon

2. Fry the salmon until golden brown and allow to rest.

3. At the last moment, wilt the sorrel in the pan with the salmon, add sauce.

4. Serve with asparagus, new potatoes, Dim Sum Basket.

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.

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