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Crispy Salmon with Tapenade

Oh, this one's absolutely delicious! Ingredients For 4 people 4 salmon fillets, skinless and boneless. 4 large mushrooms. 1/2 leek (white part only). 2 sheets of rectangular puff pastry. 1 beaten egg for brushing. Salt. 1/2 tsp. sugar. Plenty of black pepper.   Tapenade sauce: 150g pitted black olives. 3 anchovy fillets in oil. 1 tsp. capers. 1/2 clove of garlic. 1 tsp. lemon juice. 80ml extra virgin olive oil. You'll also need: 4 lettuce hearts. Preparation Let's start with the tapenade : Blend the pitted olives, anchovies, capers, half clove of garlic, and lemon juice until you've got a really smooth paste. Then drizzle in the oil little by little, blending as you go to emulsify everything nicely. Set this aside for later. An hour before you plan to cook the fish, sprinkle it with the sugar, season well with salt and pepper, then brush the top side only with some of the tapenade. Make sure to save plenty for serving alongsi...

Chard Parcels with Rice Noodles



Originally, I was planning to make just vegetables, but I had a few chard leaves in the fridge. Since there wasn't quite enough for everyone, I added some rice noodles to stretch it out. The result turned out to be a lovely starter that can also work as a complete meal, and it's perfect for packing in a lunch box.

Ingredients

For 4 people
  • 4 large chard leaves
  • 100g rice noodles
  • 50g chopped mushrooms
  • 1 small onion
  • 1 clove of garlic
  • 40ml dry white wine
  • 1/4 liter vegetable stock
  • 1 tablespoon flour + flour for coating
  • Salt and extra virgin olive oil
  • Griddled peppers and onion, for serving

Preparation

  1. Clean and blanch the whole chard leaves, using only the green part. Leave them for 1 minute, then turn off the heat. Drain the water and let them cool spread out so they'll stay nice and green.
  2. Boil the noodles in salted water. Rinse them under cold water.
  3. In a pan with a splash of oil, sauté half the onion, add the mushrooms, and finally stir in the noodles.
  4. From each chard leaf, cut 3 or 4 pieces. On each piece, place a spoonful of the noodle and mushroom mixture and fold the leaf over like little packages.
  5. Coat with flour and fry them. Set aside.
  6. In a pan with oil, sauté the garlic and the remaining half onion, cut into pieces. Add the tablespoon of flour and let it cook. Pour in the wine and add the vegetable stock. Let it simmer over low heat for about 8 to 10 minutes.
  7. Strain the sauce, add the parcels, and cook for 5 more minutes over low heat. Keep an eye on them so they don't stick.
  8. Serve on a plate alongside griddled peppers and onion. The recipe is here.
Time: 40 minutes



Notes

You can substitute the chard with large-leaf spinach or cabbage.
For those avoiding gluten, use gluten-free flour instead.

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