Mon, 2 April 2018
(serves 2 persons)
Ingredients:
For the fish:
2 x 180g Salmon Fillet (Skin on, pinned & descaled)
Rapeseed Oil
Sea salt
Ground Black Pepper
For the rice:
1 packet Mediterranean Frozen Rice
1/2 Medium Sized Courgette finely diced
20g Shallots diced
10ml Rapeseed oil
1/2 tsp. Vegetable Bouillon
For the Sauce Vierge:
100g Ripe baby plum tomatoes, sliced in half
1 Garlic clove, minced
1 tsp. Capers Chopped
8 tbsp. Fresh basil, finely chopped
3 tbsp. Fresh chervil or dill, finely chopped
3 tbsp. Flat-leaf parsley, finely chopped
6 Coriander seeds, finely crushed
200ml Olive oil
1 Lemon, juiced
1 tbsp. White Wine Vinegar
Salt
Ground pepper
Method:
1. Preheat the fan oven to 200oC.
2. Season salmon and sear in a pan with a little oil, skin side down. Place in the oven and cook for 12-15 minutes.
3. Sear off shallots and courgettes and season with bouillon. Microwave rice for 3 minutes and add to courgette mixture, steam through
4. Mix all the ingredients of the sauce vierge in a pan and warm slightly, or place on top of a double boiler to infuse.
5. Do not heat as such, it needs to be room temperature or tepid, simply infuse the flavours
6. Plate up and serve.
