| 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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