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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...

Strawberries with Olive Oil and Frozen Quenelle


We live in olive oil country, so why not try strawberries with olive oil?





Ingredients

for 4 people

for the macerated strawberries:

  • 350g strawberries.
  • 1 tablespoon caramelized vinegar.
  • 1 1/2 tablespoons extra virgin olive oil.
  • 40g brown sugar.

for the strawberry granita:

  • 250g strawberries.
  • 50g sugar.
  • 1 tablespoon lemon juice.

for the orange tuiles:

  • 75g sugar.
  • 25g butter.
  • 20g flour.
  • 25g orange juice.
  • zest of 1/2 orange, grated.

you'll also need:

  • 8 fresh whole strawberries.

Preparation

To make the tuiles: preheat your oven to 180°C. In a bowl, beat together the sugar, flour, grated orange zest, and butter; then add the orange juice at the end.
On a baking sheet lined with parchment paper, place a spoonful of this batter and flatten it with a fork to form discs. Continue until you've used all the batter, leaving space between the discs since they'll spread as they bake.
Bake until the batter turns a light toasted color, about 4 to 5 minutes. Let them rest for a minute, then carefully peel them from the parchment. While they're still warm and pliable, drape them over a bottle or rolling pin to create that classic curved tuile shape.
If the remaining tuiles harden before you can shape them, just pop the tray back in the oven for a few seconds to soften them up again.
Let them cool completely.
To make the granita, chop the 250g of strawberries into pieces and blend them with the 50g of sugar and the lemon juice. Place the mixture in the freezer for eight to ten hours.
Once it's frozen solid, process the frozen strawberry mixture in a food processor or Thermomix, or scrape it with a fork to create the granita texture.
To macerate the strawberries, slice the 350g of strawberries into rounds, sprinkle them with brown sugar, and toss with the vinegar and olive oil.
Let them macerate for 1 1/2 to 2 hours.
When you're ready to serve, place the macerated strawberries along with a spoonful of their juices inside a ring mold. Using two spoons, shape the granita into a quenelle (or a rounded scoop) and set it on top. Garnish with 2 fresh whole strawberries and serve alongside an orange tuile.



Enjoy your dessert!
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