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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...

Chicken Breast with Mushrooms


ingredients

serves 4
  • 3 boneless chicken breasts.
  • 250g mushrooms.
  • 1 small sweet onion.
  • 60ml extra virgin olive oil.
  • 80ml cognac.
  • meat broth.
  • 100ml heavy cream.
  • salt.
  • freshly ground black pepper.

preparation

Cut the chicken breasts into medallions — not too large. Sear them on both sides in hot oil until nicely browned. Season with salt and pepper, then transfer to a plate and set aside.
Peel the onion and chop it into small pieces.
Sauté the onion in the same oil you used for the chicken, letting it cook until it starts to turn translucent.
Add the mushrooms — cleaned and sliced — to the pan. Sprinkle with a pinch of salt, then pour in the cognac. Let it cook for a moment so the alcohol burns off.
Next, nestle the chicken medallions back into the pan, add a ladle of broth and the cream, then cover and let everything simmer gently over low heat for 5 to 6 minutes.
Bring the whole pot straight to the table.

Enjoy!
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