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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...

Zucchini Boats Stuffed with Spinach and Egg



Ingredients

  • 4 pieces of zucchini, about 6 to 7 cm each.
  • 50 grams of leek.
  • 50 grams of onion.
  • 250 grams of fresh spinach.
  • Two hard-boiled eggs.
  • Two tablespoons of extra virgin olive oil.
  • Salt and freshly ground black pepper.
  • Grated Parmesan cheese.

To serve:

  • Pine nuts.
  • Raw grated carrot.

Preparation

Wash the spinach well, blanch it quickly in boiling water, then chop it finely. Give it a good squeeze to remove excess water, and set aside.
Preheat your oven to 180°C with both top and bottom heat on.
Take each zucchini piece and score the flesh with several cuts, making sure not to go all the way through to the bottom...
Place them on a baking tray, drizzle with a bit of oil, season with salt and pepper.
Pop them in the oven and bake until they're golden and tender, cooked through both inside and out...
While that's happening, chop the onion and leek into small pieces. Put them in an air fryer basket with a drizzle of oil and a pinch of salt. Set it for 12 minutes at 180°C. If you don't have an air fryer, just sauté them in a pan instead...
Once those are softened, add the chopped spinach and cook for another 4 minutes at 180°C...
Now scoop out the flesh from each zucchini boat...
and mix it with the grated hard-boiled eggs and the spinach mixture...
Fill each zucchini boat generously with the mixture and dust the tops with grated Parmesan...
Put them back in the oven for just a few minutes, enough to melt the cheese nicely...
 
Serve them on a bed of spiralized carrot (or just plain grated if that's easier), scattered with pine nuts that you've toasted quickly in a dry pan...

Enjoy!


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