| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Superchefs |
3 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
|
110 grams; (4oz) pieces salmon |
|
|
; fillets, no skin or |
|
|
; bones |
|
|
Salt and pepper |
| 1 |
lg |
Hand rocket leaves |
|
|
Touch of olive oil to blend |
| 55 |
g |
Parmesan cheese; (2oz) |
| 1 |
tb |
Pine kernels |
| 1 |
|
Clove garlic |
| 3 |
|
Heads chicory |
| 1 |
|
Cucumber |
| 1 |
tb |
White wine vinegar |
| 1 |
|
Egg yolk |
| 1 |
tb |
Stock syrup |
| 1 |
|
Red pepper to garnish |
| 1 |
ts |
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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