Recipe - Pan-Fried Fillet Of Pork With A Crispy Mushroom And Sage Pie

4 50 g Piece Salmon
250 ml Pureed Tomatoes; (sweet
cherry ones
; are best)
8 tablespoon Olive Oil
4 Good Handful of Sorrell
Leaves
1 teaspoon Balsamic Vinegar
50 g Diced Unsalted Butter
10 Picked Basil

Sauce

1. Liquidise the tomatoes with the olive oil, balsamic vinegar, salt and
pepper. Sieve into a pan and warm gently and whisk in the butter.

Salmon

2. Fry the salmon until golden brown and allow to rest.

3. At the last moment, wilt the sorrel in the pan with the salmon, add
sauce.

4. Serve with asparagus, new potatoes, Dim Sum Basket.

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.