Ingredients
Preparation
Preheat the oven to 110 °C.
Cut the salmon into servings, and sprinkle with salt, pepper and sesame seeds on both sides.
Add olive oil and butter to a frying pan and fry the salmon in low heat, approx. 2 minutes on each side.
Peel the egg plant, slice and pan-fry in olive oil on both sides until golden.
Bring water with a little salt to a boil, and cook french beans for approx. 3 minutes.
Drain well and toss with a little butter and flake salt.
Oven-baked tomatoes
Pour olive oil in an oven-proof dish and add the cherry tomatoes.
Sprinkle with sugar, salt and finely chopped garlic.
Bake in the oven for approx. 15 minutes.
Poached eggs
Add white wine vinegar to a bowl and add one egg at the time. This will bind the egg white.
Leave the eggs for approx. 5 minutes in the vinegar. Bring water to a boil, stir around and add the eggs.
Cook the eggs in the water for approx. 3 minutes.
Cool the eggs in ice cold water, dry them and dredge in flour, egg whites and breadcrumbs.
Heat oil in a casserole and fry the eggs golden.
Dry on a paper towel.
Serve the salmon with egg plant, beans, oven-baked tomatoes and poached eggs.