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 1/2 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.
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|Serving Size: 1 Serving (702g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 10 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 54mg||2 %|
|Potassium 784.2mg||21 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 14.9g|
|Protein 3.8g||5 %|
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Calories per serving: 116
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