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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...

Veal Ribeye with Pepper


Ingredients

For 4 people
  • 4 veal ribeye steaks (bone-in or boneless).
  • Freshly ground black pepper.
  • 2 thick-cut lean bacon slices.
  • 6 shallots.
  • 1/2 leek (white part only).
  • 4 garlic cloves, minced.
  • Chopped parsley.
  • Salt.
  • Extra virgin olive oil.

Preparation

Peel the shallots and leek, then slice them into rounds.
Heat 2 tablespoons of oil in a pan and sear the bacon on both sides.

Remove the bacon from the pan, chop it into small pieces, and set aside.
Sauté the shallots in the same oil until they start to turn translucent.
Add the bacon pieces, parsley, and minced garlic.
 
Sauté for 1 more minute, then set aside.
Heat a griddle with a few drops of oil and sear the ribeye steaks on both sides to seal in the meat's juices.
Season with salt and pepper, then spoon the sautéed mixture over each steak.
Bring to the table piping hot.

 Enjoy!

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