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Slice
the salmon into 12 equal fillets. Leave 4 plain, on the next
4 coat liberally with fresh cracked pepper on one side. On the
final 4 fillets coat with finely shopped chives on one side.
Blanch the tomatoes, peel, quarter and remove the seeds. Wash
the salad leaves thoroughly.
To make the pesto - blend the pine nuts and basil. Add the oil
until the desired consistency is reached. Season.
Peel
the parsnip, and slice very thinly. Shallow fry to a pale golden
colour. Drain on absorbent paper and season.
Bake
the fish in a very hot oven for a minute or two.
To
serve - arrange the salad leaves on four plates, and garnish
with tomato. Place three different fillets of fish next to the
salad leaves, garnish further with the parsnip crisps, drizzle
the salad with the pesto dressing.
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