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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...

Steamed Monkfish with Crispy Zucchini and Carrot


ingredients

serves 4
  • one monkfish tail, around 1 kg
  • two medium zucchini
  • 4 carrots
  • salt
  • oregano
  • freshly ground black pepper
  • extra virgin olive oil

preparation

Peel the carrots and rinse the zucchini well.
Slice everything thinly — I use a mandoline for this, makes life easier.
Pan-fry the zucchini and carrot slices with just a pinch of salt and a few drops of oil until they turn golden and crispy.

Remove the central bone from the monkfish tail (you can skip this if you prefer) and fillet the two pieces that remain.
Season with salt and pepper, dust with oregano, and steam with a drizzle of oil for 8 to 10 minutes.

Bring the fish to the table with those lovely crispy vegetables on the side...


Enjoy your meal!
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