Salmon with olives, aubergine and sun-dried tomatoes

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.

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.

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

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.

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.

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.

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

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.

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.