Recipe - Pan-Fried Salmon With Dill And Vegetables

ROSEMARY OIL
500 ml Olive oil; (17 1/2fl oz)
25 g Rosemary; (1oz )

BALSAMIC DRESSING
500 ml Olive oil; (17 1/2fl oz)
100 ml Balsamic vinegar; (3 1/2fl
oz)
4 tablespoon Water; (50ml)
Dijon mustard
Sugar

HERB SALSA
25 g Finely minced shallots; (1oz)
25 g Finely minced basil; chervil,
dill,
; tarragon and chives
; (1oz)
1 Lime
5 g Finely minced red chilli
100 ml Olive oil; (3 1/2fl oz)

PETIT RATAOUILLE
50 g Courgettes; (2oz)
50 g Aubergine; (2oz)
50 g Red pepper; (2oz)
50 g Shallots; (2oz)
20 g Garlic; (3/4oz)
10 g Tomato puree; (1/2oz)
4 tablespoon Olive oil
12 King scallops

For the rosemary oil: Heat the oil, then add the rosemary and leave to cool
and infuse.

For the dresssing: Whisk all the ingredients together until an emulsion has
been made.

For the herb salsa: Combine all the ingredients with the olive oil and the
lime juice.

For the ratatouille: Finely dice all the vegetables, heat the oil and cook
all the vegetables without any colour, adding garlic, shallots, then red
peppers, then the aubergine. Finely bind with the tomato puree.

To finish the dish pan fry the scallops on both sides in a very hot pan so
a golden brown colour is achieved, then sit on a bed of petit ratatouille
and top with herb salsa. Marble the plate with balsamic dressing and the
rosemary oil.

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