Recipe - Grilled Honey Mustard Chicken Breasts

4 150 g; (5oz) wild salmon
12 Roasted red peppers
1 ml Basil oil
Crushed black peppercorns
Julienne ratatouille
20 g New Jersey potatoes; boiled
(1/2oz)
Minted pea pur‚e

BASIL OIL
200 g Tomatoes; blanched, peeled
; and deseeded (7oz)
50 g Black olives; (2oz)
2 bn Basil
25 g Chives; (1oz)
100 ml Balsamic vinegar; (3 1/2fl
oz)
300 ml Olive oil; (10fl oz)

MINTED PEA PUR‚E
25 g Chopped onions; (1oz)
1 Clove garlic
500 g Frozen peas; (1/2kg)
200 ml Cream; (1/3 pint)
200 ml White wine; (1/3 pint)
1 teaspoon Mint; chopped

JULIENNE RATATOUILLE
100 g Onion; finely minced (4oz)
40 g Garlic; (1 1/2oz)
100 g Courgette; finely minced
(4oz)
100 g Red pepper; finely minced
(4oz)
100 g Green pepper; finely minced
(4oz)
100 g Yellow pepper; finely minced
(4oz)
Salt and pepper
100 ml Olive oil; (3 1/2fl oz)

To make the basil oil: Pick and blanch basil leaves. Refresh in iced water
immediately. Dry thoroughly and place in a liquidizer. Add a little olive
oil and buzz. Scrape the basil from the sides of the jug and add more oil.
Season with salt and pepper and place in a small saucepan. Place on the
side of the stove and cook for One half hour. Pass through a fine chinoise
pressing well to extract maximum flavour. Add finely chopped tomato
concasse, chopped black olives and chopped basil and chives. Finish with 1
tbsp balsamic vinegar.

For the minted pea pur‚e: Sweat the onions for 2 minutes. Add garlic and
sweat for another minute. Add wine and reduce by half. Add cream and reduce
to a coating consistency. Mix in peas and pur‚e.

For the julienne ratatouille: Sweat onions for 20 minutes in oil with no
colour. Add a little salt and pepper. Add garlic and cook for a further 5
minutes. Add all the peppers and sweat with no colour for 10 minutes. Add
courgette and sweat for a further 5 minutes until just about cooked and has
still got a good colour. Lightly blitz the mix but not into a pur‚e.

Warm and season the pea pur‚e. Place in a large ring in the centre of the
plate. Press the peppercorns onto the salmon. Grill and then finish in the
oven.

When ready place on top of the pea pur‚e. Drizzle basil oil around and
place a quenelle of julienne ratatouille on top of the salmon. Toss the
potatoes in butter, season and arrange around the plate.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.