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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...

Xatonada

Today we're making xatonada — crisp, fresh curly endive tossed with the most irresistible xató sauce you'll ever taste!



Ingredients

for 4 people
  • 1 head curly endive.
  • 3 salad tomatoes.
  • 1 handful Arbequina olives.
  • 2 hard-boiled eggs.
  • 8 anchovy fillets in oil.
  • 200g desalted cod.
  • xató sauce.

for the xató sauce

  • 1/2 roasted red pepper.
  • 1 medium ripe tomato, roasted.
  • 5 cloves roasted garlic.
  • 1 nyora pepper or 1 tsp jarred nyora.
  • 40g toasted and peeled almonds.
  • 20g toasted and peeled hazelnuts.
  • 1 tsp sweet paprika.
  • 1 tablespoon white wine vinegar.
  • 350ml extra virgin olive oil.
  • salt.

Preparation

To make the sauce by hand, peel the pepper and tomato and remove their seeds, then peel the garlic. Soak the nyora pepper and scrape out the pulp with a spoon — or just use the jarred kind if that's easier.
Grind the nuts until they're as fine as flour. Once they're ground, put them in the blender jar along with all the other ingredients except the oil.
Blend everything together, then slowly drizzle in the olive oil bit by bit until the sauce comes together nice and smooth...
To make it with the Thermomix, put the nuts in the bowl and set it to 20 seconds, speed 7-9.
Add all the other ingredients except the oil and run it for 10 seconds at speed 7.
When that's done, set it to 3 minutes with no heat at speed 4, and pour the oil over the lid without removing the measuring cup.
Stop the machine and check the seasoning.
Whichever way you make it, the sauce keeps well if you want to prepare it ahead of time.

Wash and cut the tomatoes into chunks. Flake the cod and cut the anchovies in half. Quarter each egg.
Clean the endive and tear it into a large salad bowl, then add the tomato chunks, eggs, anchovies, olives, and cod. Toss everything together and dress it with the xató...
Serve the rest of the sauce on the side in a small bowl.


Enjoy!


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