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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...

Potato Cake with Saffron Milk Caps and Chanterelles



ingredients

  • 1kg potatoes.
  • 300gr fresh saffron milk cap mushrooms.
  • 300gr chanterelles.
  • 4 cloves garlic.
  • extra virgin olive oil.
  • salt.
  • freshly ground black pepper.
  • 100gr grated mozzarella cheese.

you'll also need:

  • a springform pan.
  • parchment paper.

preparation

Peel the potatoes, slice them up, and cook them in a pot with cold salted water for about 20 minutes. Check to make sure they're tender all the way through.
Take them off the heat and drain, but keep the cooking water in a separate bowl — you'll want some of it later.
Mash the potatoes with a potato masher, working in 4 spoonfuls of oil, a good pinch of pepper, and about 120cc of that reserved cooking water.
Mix it all together well and set aside.
Clean and chop the saffron milk caps, then fry them in a pan with two cloves of the garlic, chopped into small pieces.
Season with salt and remove from the pan.
In the same oil, with the remaining two garlic cloves (also chopped), fry the chanterelles. Salt them and set them aside too.
Now fold the mashed potatoes together with the saffron milk caps and the chanterelles...
Heat your oven to 190ºC, with heat from both top and bottom.
Brush the springform pan with olive oil and line the base with parchment paper.
Spread the potato and mushroom mixture into the pan...
then dust the top with the grated cheese...
Slide it into the oven and bake until it starts turning golden on top...


Enjoy!
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