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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...

Tuna Mille-Feuille with Cherry Vinaigrette


Today I'm sharing a starter that's perfect for a special occasion meal.




Ingredients

For 8 people
  • 800g tuna loin, sliced into very thin fillets.
  • 2 large, ripe tomatoes.
  • 2 medium zucchini.
  • 3 roasted red peppers.
  • 1 tablespoon sugar.
  • Extra virgin olive oil.
  • Salt.

For the marinade:

  • Flaky sea salt.
  • 150ml dry white wine.
  • 1 spring onion, very finely chopped.
  • 2 teaspoons green peppercorns.
  • 1 clove garlic, minced.
  • 150ml extra virgin olive oil.

For the vinaigrette:

  • 100g cherries.
  • 100ml extra virgin olive oil.
  • 1 tablespoon white wine vinegar.
  • 4 tablespoons orange juice.
  • 1 clove garlic, minced.
  • Salt.
  • Chopped parsley.

For garnish:

  • Chives.

Preparation

To make the vinaigrette, put the minced garlic and parsley in a bowl, add the vinegar, orange juice, and oil, whisk well and season with salt. Add the cherries, chopped into small pieces. Set aside.
These are the cherries I used — frozen from last season. They wouldn't be good for eating fresh, but they work beautifully in this vinaigrette.
Slice the zucchini into thin rounds and fry them gently in olive oil over low heat. You don't want them golden — just tender. Season with salt.
Do the same with the roasted peppers. Clean them, cut into large pieces, and place in a pan with olive oil. Cook them gently over low heat until they're soft and tender, and season with salt.
Slice the tomatoes very thinly and dress them with salt and oil. Set aside.
Arrange the very thinly sliced tuna on a tray and season with flaky sea salt.
Next, prepare the marinade by mixing together the oil, wine, minced garlic and onion, and green peppercorns.
Exactly 7 minutes before serving, pour the marinade over the tuna.
Keep in mind that the tuna should marinate for only 7 minutes.
To serve, build the mille-feuille on each plate in layers: pepper, tuna, tomato, and zucchini. Top with chopped chives and add a spoonful of cherry vinaigrette on the side.


Enjoy your meal!
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