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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...

Grilled Marinated Chicken Breast



ingredients

serves 4
  • two chicken breasts, sliced (not too thin).
  • two tablespoons lemon juice.
  • two tablespoons orange juice.
  • two tablespoons rancio wine.
  • two tablespoons extra virgin olive oil.
  • chopped parsley.
  • salt.
  • freshly ground black pepper.

to serve:

  • potatoes for the air fryer.
  • two round eggplants.
  • thin slices of parmesan cheese.


preparation

Start by cooking the potatoes with their skins on in a pot of water for about 30 minutes.
Check they're tender all the way through, then let them cool down so you can peel them more easily.
Once peeled, place them in the air fryer basket (line the bottom with parchment paper that comes up slightly on the sides), and gently press each one down with a spoon. Season with salt, a bit of black pepper, and a pinch of sweet paprika...
Set the air fryer to 18 minutes at 185ºC and cook, keeping an eye on them so they don't burn. You want them crispy on the edges.
In the meantime, mix all the marinade ingredients together in a bowl.
Add the chicken fillets, toss everything together well, then cover the bowl with plastic wrap.
Let it marinate in the fridge for an hour and a half to two hours.
While that's happening, slice the eggplants into rounds, sprinkle with salt, and leave them covered in a bowl for a few minutes to draw out any bitter liquid.
Then rinse them off, pat dry, and cook on a hot griddle with just a few drops of oil.
Place a thin slice of parmesan on half of the eggplant rounds, top with the remaining rounds to make little sandwiches, and take them off the heat. The warmth from the griddle will melt the cheese just right.
Take the chicken out of the marinade and cook the fillets on a very hot griddle until done to your liking.
Bring everything to the table while it's still hot—chicken, crispy potatoes, and those cheese-stuffed eggplant rounds on the side.


Enjoy!

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