recipes
Salmon encroute with olive tapenade and orange balsamic salad and tomato coulis
Ingredients
- 2 x 150g salmon fillets
- 200g puffpastry
- Egg wash (1/4 egg yolk,3/4 whole milk)
- 6 minced black olives
- 6 basil leaves, chopped
- Bunch mixed salad leaves
- ½ orange, cut into segments
- ½ leek, cut into julienne
- 6 cherry tomatoes, quartered
- 6 asparagus stems, blanched
- 3 tbsp olive oil
- 2 tbsp balsamic glaze
For the tomato coulis
- 100ml salsa rustika (Cirio)
- 1 tsp chopped dill
- 3 chopped stuffed olives
- 2 tbs olive oil
Method
In a hot pan, seal the salmon fillets on both sides and remove off the heat. Blend the olives in a paste and carefully spread on top of the salmon fillets. Roll the salmon fillets in the puff pastry, sealing the edges well with the egg wash. Brush the top of the pastry with eggwash and bake in the oven at 200`c for approximately 20-25 minutes, or until golden brown. To make the tomato coulis, mix all the ingredients together add some crushed fresh black pepper allow to rest a few minutes in the fridge. Next, in a bowl toss together the orange segments, cherry tomatoes, leeks and blanched asparagus. Dress with the balsamic glaze and olive oil and serve with the salmon encroute and the chilled tomato coulis.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.