Name: Salmon with Fennel, Rocket And Tomato Compote
Ingredients: 1 400 g; (14 oz) fillet of; ; salmon; 1 Bulb fennel; Juice and zest of 1 lemon; 5 Green olives; (halved); 5 Black olives; (halved); 150 g Dried tomatoes; (sliced into 3) (5; ; oz); 1 bn Rocket slices; 100 ml Olive oil; (3fl oz); 2 Shallots; 2 Cloves garlic; 3 tb Olive oil; 2 Beef steak tomatoes; 2 tb Balsamic vinegar

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Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Superchefs	1	servings

INGREDIENTS

1		400 g; (14 oz) fillet of
		; salmon
1		Bulb fennel
		Juice and zest of 1 lemon
5		Green olives; (halved)
5		Black olives; (halved)
150	g	Dried tomatoes; (sliced into 3) (5
		; oz)
1	bn	Rocket slices
100	ml	Olive oil; (3fl oz)
2		Shallots
2		Cloves garlic
3	tb	Olive oil
2		Beef steak tomatoes
2	tb	Balsamic vinegar

INSTRUCTIONS

Mix the sliced fennel together with the olives, dried tomatoes, olive oil,
lemon juice and season well. Set aside.
For the tomato compote, sweat the shallots and garlic in the olive oil
until transluscent. Add the tomatoes and balsamic vinegar, cook over a
medium heat for about 10 minutes, most of the liquid should be evaporated.
Keep warm.
Season the salmon and pan fry for about 3 minutes each side in a little
olive oil. Serve the salmon on top of the fennel mixture and tomato compote
and scatter the rocket around.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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