Grilled irish salmon on minted pea puree

Yield: 4 servings

Measure Ingredient
4 \N 150 g; (5oz) wild salmon
12 \N Roasted red peppers
1 millilitre Basil oil
\N \N Crushed black peppercorns
\N \N Julienne ratatouille
20 grams New Jersey potatoes; boiled (1/2oz)
\N \N Minted pea pur‚e
200 grams Tomatoes; blanched, peeled
\N \N ; and deseeded (7oz)
50 grams Black olives; (2oz)
2 bunches Basil
25 grams Chives; (1oz)
100 millilitres Balsamic vinegar; (3 1/2fl oz)
300 millilitres Olive oil; (10fl oz)
25 grams Chopped onions; (1oz)
1 \N Clove garlic
500 grams Frozen peas; (1/2kg)
200 millilitres Cream; (1/3 pint)
200 millilitres White wine; (1/3 pint)
1 teaspoon Mint; chopped
100 grams Onion; finely diced (4oz)
40 grams Garlic; (1 1/2oz)
100 grams Courgette; finely diced (4oz)
100 grams Red pepper; finely diced (4oz)
100 grams Green pepper; finely diced (4oz)
100 grams Yellow pepper; finely diced (4oz)
\N \N Salt and pepper
100 millilitres Olive oil; (3 1/2fl oz)

BASIL OIL

MINTED PEA PUR‚E

JULIENNE RATATOUILLE

To make the basil oil: Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a liquidizer. Add a little olive oil and buzz. Scrape the basil from the sides of the jug and add more oil.

Season with salt and pepper and place in a small saucepan. Place on the side of the stove and cook for ½ hour. Pass through a fine chinoise pressing well to extract maximum flavour. Add finely chopped tomato concasse, chopped black olives and chopped basil and chives. Finish with 1 tbsp balsamic vinegar.

For the minted pea pur‚e: Sweat the onions for 2 minutes. Add garlic and sweat for another minute. Add wine and reduce by half. Add cream and reduce to a coating consistency. Mix in peas and pur‚e.

For the julienne ratatouille: Sweat onions for 20 minutes in oil with no colour. Add a little salt and pepper. Add garlic and cook for a further 5 minutes. Add all the peppers and sweat with no colour for 10 minutes. Add courgette and sweat for a further 5 minutes until just about cooked and has still got a good colour. Lightly blitz the mix but not into a pur‚e.

Warm and season the pea pur‚e. Place in a large ring in the centre of the plate. Press the peppercorns onto the salmon. Grill and then finish in the oven.

When ready place on top of the pea pur‚e. Drizzle basil oil around and place a quenelle of julienne ratatouille on top of the salmon. Toss the potatoes in butter, season and arrange around the plate.

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