Pan-fried fillet of salmon with spinach and tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 50 g Piece Salmon | |
| 250 | millilitres | Pureed Tomatoes; (sweet cherry ones |
| ; are best) | ||
| 8 | tablespoons | Olive Oil |
| 4 | Good Handful of Sorrell Leaves | |
| 1 | teaspoon | Balsamic Vinegar |
| 50 | grams | Diced Unsalted Butter |
| 10 | Picked Basil | |
Directions
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.