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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...

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 alongside. Cover the salmon and pop it in the fridge until you're ready to cook.
Preheat your oven to 200°C.
Slice the mushrooms thin (give them a good clean first), and cut the leek into thin rounds.
Roll out the puff pastry and cut it into 8 rectangles — you'll need 2 for each piece of salmon.
Place one fillet on each of 4 rectangles, top with some mushroom slices and a few leek rounds.
Cover with the remaining pastry rectangles.
Brush the pastry with beaten egg, then seal the edges well, pressing with a fork if you like. Give the tops another brush with egg.
If you're feeling fancy, use the pastry scraps to make little decorations on top — totally up to you.
Slide them into the oven and bake for 20 minutes.
Serve straight from the oven with a lettuce heart on each plate, dressed with the remaining tapenade.

Enjoy!
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