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CATEGORY CUISINE TAG YIELD
Dairy, Eggs New, Superchefs 3 Servings

INGREDIENTS

1 T Olive oil
3 110 grams, 4oz pieces
salmon
fillets no skin or
bones
Salt and pepper
1 Hand rocket leaves
Touch of olive oil to blend
55 g Parmesan cheese, 2oz
1 T Pine kernels
1 Clove garlic
3 Heads chicory
1 Cucumber
1 T White wine vinegar
1 Egg yolk
1 T Stock syrup
1 Red pepper to garnish
1 t Dijon mustard

INSTRUCTIONS

Seal the salmon in some hot fat.  Blend the rocket, Parmesan, pine
kernels, garlic and olive oil until a  smooth paste is formed.  Arrange
the salad leaves on a plate. Mix the vinegar, yolk, mustard  and stock
syrup together to form a dressing and drizzle over. Place  some of the
rocket pesto on top of the salmon.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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