Recipe - Pan-Fried Salmon With Potato Salad And Basil Oil

Scallops
1 lg Potato
Some clarified butter

FOR THE PEPPERONATA
4 Red peppers
4 Yellow peppers
2 Onions
6 Plum tomatoes
Plenty of olive oil
Garlic clove
1 Pinches sugar

TO SERVE
Crispy pancetta
Chopped parsley
Selection of frisse lettuce;
chervil, basil,
; tarragon and dill
; for the salad

Cut the potato into a cylinder and cut thin slices on a mandolin. Blanch
these in clarifeid butter. Cool and place slices on a baking parchment. Put
2 slices on top of one another. Place a scallop on the potato. Cool. Turn
over and the potato will have set on top of the scallop.

Pan fry potato side down, it will go golden brown and set on the scallop.
Turn over to caramelise the scallop.

For the pepperonata: slice the peppers and onions. Cut the tomatoes into 8.
Sweat the onions in plenty of olive oil. Add some chopped garlic and then
add the peppers. Cook for 8 minutes and then add the tomatoes. Season, add
a little sugar. When soft add olive oil.

Make mash in the usual way, add lots of chopped parsley.

To serve: Place a cutter in the centre of a plate and full with mash. Place
the pepperonata around the plate. Place the scallops on plate. Put a criss
cross of crispy pancetta over the potato. Top with a small selection of the
salad.

Converted by MC_Buster.

Per serving: 516 Calories (kcal); 4g Total Fat; (5% calories from fat); 17g
Protein; 119g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 1
One half Grain(Starch); 0 Lean Meat; 17 One half Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.