Recipes

1 March 2017 Tapenade Crusted Atlantic Salmon Starter, Non-Veg

Method of preparation:

• Pre heat oven to 180^o c, Season salmon with salt and pepper on both sides.
• Place on the hot plate and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
• After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes, depending on the desired doneness.
• To plate, place salmon on top bed of sautéed asparagus and zucchini petals, place grilled turned potatoes beside the vegetables and spoon morel sauce over.
• Just before serving add tomato and herbs for garnish.

For Tapenade:

Coarsely chop together kalamata olive, green olives, garlic and olive oil.

For Morel sauce:

• Boil white wine and shallots over moderate heat until liquid reduces to half the quantity.
• Lift pan from the heat add butter and whisk constantly
• Then season to taste and pass sauce through a mess sieve, add chopped soaked morels.

Recipe by: Chef Sameer Shah, Executive Chef - Rambagh Palace, Jaipur