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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...

Almond Nougat (Alicante-Style Turrón)


There's one thing that simply can't be missing at Christmas, and that's turrón!



Ingredients

for two bars
  • 400g toasted and peeled almonds (marcona variety).
  • the white of one small egg.
  • 180g honey.
  • 125g sugar.
  • wafer sheets.

Preparation

To make turrón bars, you'll need an elongated metal or wooden mold. If you'd rather make small rounds, all you need are the wafer sheets cut into circles.
Line your mold with parchment paper, then place a wafer sheet cut to size on top...
Pour the honey into a saucepan and warm it over low heat — don't let it boil. Once it's ready, add the sugar and the egg white beaten to stiff peaks. Stir with a wooden spoon until it starts to caramelize. Add the almonds and keep cooking for another 8 to 10 minutes, stirring so nothing sticks to the bottom.
Take it off the heat and, while it's still warm, pour the mixture into your molds or onto the wafer sheets...
Cover with another wafer sheet of the same size...
Let it cool completely, then enjoy it piece by piece!



Notes

I used marcona almonds here, but you'll get great results with other almond varieties too.






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