Name: Sauteed Salmon with Tapenade, Tomato And Tarragon Liquor, L
Ingredients: 4 5 oz salmon steaks; 4 Plum tomatoes; 1 sm Bunc tarragon; 4 Baking potatoes; 2 lg Leeks; 4 oz Unsalted butter; 1 Punnet cherry tomatoes; Sugar; Salt; Pepper; Balsamic vinegar; Olive oil; 2 oz Black olives; 1 Clove garlic; 2 oz Tinned anchovies; 1 oz Drained capers; 2 tb Olive oil; 1 ts Lemon juice

A holy man knows that all sin strikes at the holiness of God, the glory of God, the nature of God, the being of God, and the law of God: and therefore his heart rises against all; he looks upon every sin as the Scribes and Pharisees that accused Christ; and as that Judas that betrayed Christ; and as that Pilate that condemned Christ; and as those soldiers that scourged Christ; and as those spears that pierced Christ.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
	Sami	Ideal, Home, Cooks	12	servings

INGREDIENTS

4		5 oz salmon steaks
4		Plum tomatoes
1	sm	Bunc tarragon
4		Baking potatoes
2	lg	Leeks
4	oz	Unsalted butter
1		Punnet cherry tomatoes
		Sugar
		Salt
		Pepper
		Balsamic vinegar
		Olive oil
2	oz	Black olives
1		Clove garlic
2	oz	Tinned anchovies
1	oz	Drained capers
2	tb	Olive oil
1	ts	Lemon juice

INSTRUCTIONS

SAUCE
TAPENADE
Take all the tapenade ingredients, puree and pass through a sieve. Bake the
potatoes, just puree, sieve and warm (do not boil) the sauce ingredients.
Spread the tapenade over the salmon, fry in a very hot pan, turn over and
bake in a moderate oven for 2-3 minutes.
Blanch, peel and chop the plum tomatoes. Chop and mash the leek, dry and
sweat in the butter, scoop out and mash the potatoes, mix with the leek and
arrange on a plate.
Pick and chop the tarragon off the stalks. Place the tomato and tarragon in
the sauce i.e. serve around the salmon and potatoes.
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