Salmon with olives, aubergine and sun-dried tomatoes

Method

1. Pierce the skin of the aubergine all over with a fork and microwave on full power for 5-6 minutes, until soft. Peel off the skin and dice the flesh.

2. Preheat the oven to 180C/gas 4. Cut the salmon into four pieces roughly 5cm wide. Carefully loosen the skin using a sharp knife, but leave it intact. Cut 2 diagonal slits in the skin of each piece of salmon.

3. Spread the tapenade in a thin layer between the skin and the salmon.

4. Cut the lemon grass into quarters and bash each piece with the base of a saucepan, to lightly flatten. Insert one piece into each of the diagonal slits.

5. Season the fillets with salt and Szechuan pepper. Heat half of the oil in a frying pan and fry the salmon pieces for 2-3 minutes on each side, until golden.

6. Transfer the salmon to the oven and roast for a further 5-6 minutes, until just cooked through. Remove from the oven and set aside.

7. Using the same pan, heat the remaining olive oil and add the garlic, sun-dried tomatoes, olives, cherry tomatoes, lemon thyme and lemon juice.

8. Blanch the fennel in boiling water for 2 minutes. Drain and add to the pan with the other ingredients. Season with sea salt and freshly ground black pepper.

9. Place a piece of salmon in the centre of 4 warmed dinner plates and spoon the vegetables around. Drizzle with the truffle and herb oils and garnish with chervil and Parmesan shavings. Serve at once.

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Ingredients

1 aubergine
1 whole salmon fillet
4 tbsp tapenade
2 lemon grass stalks
Salt
pinch Szechuan pepper
4 tbsp Olive oil
4 garlic cloves, peeled and sliced
4 tbsp Sun-dried tomatoes
4 tbsp black olives
4 tbsp green olives
20 cherry tomatoes
4 sprigs lemon thyme
1 lemon, juice only
2 baby fennel, cut into 8 pieces
freshly ground black pepper

To serve

1 tbsp Truffle oil
1 tbsp herb oil
4 sprigs chervil
1 tbsp parmesan shavings

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