INGREDIENTS

INSTRUCTIONS

To make the basil oil: Pick and blanch basil leaves. Refresh in iced
water immediately. Dry thoroughly and place in a liquidizer. Add a
little olive oil and buzz. Scrape the basil from the sides of the jug
and add more oil. Season with salt and pepper and place in a small
saucepan. Place on the side of the stove and cook for 1/2 hour. Pass
through a fine chinoise pressing well to extract maximum flavour. Add
finely chopped tomato concasse, chopped black olives and chopped  basil
and chives. Finish with 1 tbsp balsamic vinegar.  For the minted pea
pure: Sweat the onions for 2 minutes. Add garlic  and sweat for another
minute. Add wine and reduce by half. Add cream  and reduce to a coating
consistency. Mix in peas and pure.  For the julienne ratatouille: Sweat
onions for 20 minutes in oil with  no colour. Add a little salt and
pepper. Add garlic and cook for a  further 5 minutes. Add all the
peppers and sweat with no colour for  10 minutes. Add courgette and
sweat for a further 5 minutes until  just about cooked and has still
got a good colour. Lightly blitz the  mix but not into a pure.  Warm
and season the pea pure. Place in a large ring in the centre of  the
plate. Press the peppercorns onto the salmon. Grill and then  finish in
the oven.  When ready place on top of the pea pure. Drizzle basil oil
around and  place a quenelle of julienne ratatouille on top of the
salmon. Toss  the potatoes in butter, season and arrange around the
plate.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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