seared salmon with sauce vierge

 

A new dish for Café Wolseley: fillet of Loch Duart salmon served with a classic French sauce vierge of olive oil, lemon juice, chopped tomato and chopped basil.

serves 2

2 salmon fillets (200g), skin on
50g tomatoes with skin on, diced
50g black olives, diced
20g capers
10g spring onion, sliced
2g basil
Lemon juice, to taste
60ml extra virgin olive oil
Chilli flakes (optional)
Jersey Royal potatoes (optional)

01 Heat the oven to 170C (190C non-fan).

Place the fish, skin side down, in a non-stick ovenproof frying pan with a little vegetable oil. Lightly season with salt and pepper and fry until the skin is golden brown and nicely crisp. Transfer the pan to the oven and cook the fish for about 3 minutes until it is opaque and has a soft bounce when touched. Leave to rest for a couple of minutes.

02 While the fish cooks, combine the other ingredients in a bowl. Add the olive oil, a squeeze of lemon and chilli flakes if you want and check the seasoning.

03 Spoon the sauce vierge onto a flat plate and place the crisp salmon on top, skin side up. Sprinkle with sea salt and a twist of black pepper.