SEARED SALMON
Pan Seared salmon served along with candid tomatoes & martini veloute

INGREDIENTS

180 gms. Salmon steak, skin on

2 no. blanched tomatoes, deskinned, deseeded and diced

3 big fresh basil leaves, shredded

1 tsp. garlic, minced

1 tsp. chilly flakes

1 cup white wine

2 tsp. corriander seeds

½ onion, peeled and sliced

1 tsp. lumpfish roe

2 tbsp. fresh cream

Shredded crispy fried potato, for garnish

Olive oil, for cooking

Sugar to taste

Salt to taste

Black pepper to taste

DIRECTIONS

1. In a pan take wine, onion and corriander seeds and reduce on sim flame until ¼ quantity left.
2. To make candid tomatoes take a pan and heat. Add some oil and garlic, cook until garlic is light brown. Add tomatoes and cook for 2 minutes, add salt, chilly flakes, sugar and pepper and adjust seasoning. Add 2 basil leaves and mix.
3. To make martini veloute in a pan take reduced wine and add cream in it. Mix well and adjust seasoning.
4. Now in a nonstick pan add oil and heat. Place salmon (skin towards pan surface), sprinkle some salt and pepper on it and cover. Let it cook for 2 minutes. Remove lid and turn around salmon, cover and cook for 2 more minutes.
5. Now in a plate mold candid tomatoes in center. Place salmon on candid tomatoes and pour martini veloute on salmon. Garnish salmon with lumpfish roe, potatoes and shredded basil leaves. Serve immediately.