| 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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