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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...

Salmon with Red Sauce and Spinach



ingredients

for 4 people
  • 4 salmon fillets (skinless and boneless).
  • puff pastry.
  • red sauce.
  • 1 bunch of fresh green asparagus.
  • 350g fresh spinach.
  • 2 spring onions.
  • salt.
  • extra virgin olive oil.
  • 1 beaten egg to brush the pastry.

red sauce:

  • 1 small onion, chopped.
  • 1 clove of garlic.
  • 10g brown sugar (1 tablespoon).
  • 2 tablespoons ketchup.
  • juice of 1/2 lemon.
  • 1 teaspoon sweet paprika.
  • hot paprika (to taste).
  • basil.
  • oregano.
  • salt.

preparation

Let's start with the spinach: Give them a good wash and blanch them in salted water.
Drain well, squeeze out the excess water, and cool them down quickly.
Chop them up nice and fine, then sauté in a bit of oil along with the spring onions, cut into small pieces. Let it all cool down and set aside.
For the red sauce: Put all the ingredients in your blender and whizz until you've got a smooth sauce. Set that aside too.
Cook the asparagus either steamed or boiled — whichever you prefer.
Preheat your oven to 190°C, with heat from top and bottom.
Roll out the puff pastry on a baking tray lined with parchment paper, and cut it into 4 rectangles, each about 2 centimeters larger than your salmon fillets...
Brush the pastry with the beaten egg and divide the spinach among the 4 pieces.
Place a salmon fillet on top of each one...
Brush the salmon generously with the red sauce...
Pop it in the oven and bake for about 25 to 30 minutes, or until the pastry turns a lovely golden brown.
Bring it to the table with those asparagus on the side...

Enjoy!

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