Ingredients
Preparation
- Cut the salmon into servings, sprinkle with salt and pan-fry in oil for approx. 2 minutes on each side.
Ratatouille
- Finely chop shallot and garlic, and cut the other vegetables in small dices.
- Sauté shallot, garlic, canned tomatoes and tomato purée in olive oil for 2-3 minutes.
- Turn down the heat and let simmer for at least 30 minutes.
- Add the rest of the vegetables and let cook for approx. 10 minutes.
Parmesan cream
- Reduce the cream to half.
- Add grated parmesan so it melts into the cream.
- Taste with salt and pepper.
Serve the salmon with ratatouille, parmesan cream and tapenade.