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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...

Pork Ribs with Red Wine and Artichokes




Ingredients

for 4 to 5 people
  • six meaty pork ribs.
  • two onions.
  • two carrots.
  • six garlic cloves.
  • 400gr of good quality red wine.
  • 400gr of chicken stock.
  • two ripe tomatoes.
  • chopped parsley.
  • salt.
  • plenty of black pepper.
  • extra virgin olive oil.

Also:

  • 4 artichokes.
  • water.
  • flour.

Preparation

Put a pot on the heat with water, salt, and a tablespoon of flour well dissolved.
Peel the artichokes, removing the outer leaves and the fuzzy choke if they have one.
Place them in a bowl covered with cold water and a few sprigs of parsley to keep them from turning dark.
When the water comes to a boil, add the artichokes and cook them for 5 to 6 minutes, then drain them well. Set aside.
Cut the ribs into pieces about five centimeters long.
Season the ribs with salt and pepper, then brown them well in a casserole dish with hot olive oil. Remove them to a plate and set aside.
In the same oil, sauté the onions, garlic, and carrots, all cut into small pieces.
When the sofregit turns translucent, return the reserved meat to the pot and pour in the wine. Once the alcohol has evaporated, add the peeled tomatoes cut into very small pieces. When the tomato liquid has cooked down, add the stock, cover the casserole, and cook over low heat for about two hours, until the meat is falling off the bone.
Ten minutes before taking it off the heat, cut the artichokes in half and add them to the pot along with the chopped parsley.
Ready to bring to the table.


Enjoy!


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