• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 aubergine

  2. 1 whole salmon

  3. 4 tbsp tapenade

  4. 2 stalks lemongrass

  5. salt

  6. pinches szechuan pepper

  7. 4 tbsp olive oil

  8. 4 cloves garlic , peeled and sliced

  9. 4 tbsp sun-dried tomatoes

  10. 4 tbsp black olives

  11. 4 tbsp green olives

  12. 20 cherry tomatoes

  13. 4 sprigs lemon thyme

  14. 1 lemon , juice only

  15. 2baby fennel , cut into 8 pieces

  16. freshly ground black pepper

  17. 1 tbsp truffle oil

  18. 1 tbsp herb oil

  19. 4 sprigs chervil

  20. 1 tbsp parmesan shavings

Instructions Jump to Ingredients ↑

  1. Pierce the skin of the aubergine all over with a fork and microwave on full power for 5-6 minutes, until soft. Peel off the skin and dice the flesh.

  2. Preheat the oven to 180C/gas 4. Cut the salmon into four pieces roughly 5cm wide. Carefully loosen the skin using a sharp knife, but leave it intact. Cut 2 diagonal slits in the skin of each piece of salmon.

  3. Spread the tapenade in a thin layer between the skin and the salmon.

  4. Cut the lemon grass into quarters and bash each piece with the base of a saucepan, to lightly flatten. Insert one piece into each of the diagonal slits.

  5. Season the fillets with salt and Szechuan pepper. Heat half of the oil in a frying pan and fry the salmon pieces for 2-3 minutes on each side, until golden.

  6. Transfer the salmon to the oven and roast for a further 5-6 minutes, until just cooked through. Remove from the oven and set aside.

  7. Using the same pan, heat the remaining olive oil and add the garlic, sun-dried tomatoes, olives, cherry tomatoes, lemon thyme and lemon juice.

  8. Blanch the fennel in boiling water for 2 minutes. Drain and add to the pan with the other ingredients. Season with sea salt and freshly ground black pepper.

  9. Place a piece of salmon in the centre of 4 warmed dinner plates and spoon the vegetables around. Drizzle with the truffle and herb oils and garnish with chervil and Parmesan shavings. Serve at once.


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