Side Pannel
Salmon with Chargrilled Aubergines, Mozzarella, Gremolata An
Salmon with Chargrilled Aubergines, Mozzarella, Gremolata An
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 1 340 gram pie fresh salmon;
- -(12oz)
- 2 Aubergines
- 2 Buffalo mozzarella
- 4 Lemons; zest only
- 2 Sprigs fresh rosemary
- 4 Garlic cloves; peeled and
- -finely
- ; chopped
- 50 g Flat leaf parsley; finely
- -chopped
- ; (2oz)
- 8 Fresh ripe tomatoes
- 1/2 Red chilli; diced fine
- 1 Shallot; finely diced
- 1 5 g; (1/2oz) fresh basil
- Olive oil
- Seasoning
- Sugar
Directions
Slice the aubergines into 1/2cm thick slices and season with olive oil and
salt and pepper. Cook the aubergines on a hot pre-heated griddle pan on
both sides.
Cut the salmon into discs and griddle on the griddle pan -until 1/2 cooked.
To make the gremolata, mix the parsley, 3 of the chopped garlic cloves and
the lemon zest together and leave to one side.
Remove the mozzarella from the milk and slice into thin slices together
with three of the fresh tomatoes.
To make the sauce: saute the shallot, remaining garlic and chilli in a
little olive oil and add the remaining fresh tomatoes that have been diced.
Bring to the boil and simmer gently for about 2 minutes, then place into a
blender and puree. Season with salt and pepper and add the chopped basil.
Layer the aubergine slices, mozzarella, pan fried rounds of salmon and
gremolata, seasoning each layer as you go, until you reach the top. Place
onto an oven tray and bake in the oven for about 3 minutes at
180?C/350?F/gas mark 4 to melt the cheese.
Remove from the oven and place on a serving plate with the hot sauce around
the edge. Garnish with the remaining fresh herbs, and serve.
salt and pepper. Cook the aubergines on a hot pre-heated griddle pan on
both sides.
Cut the salmon into discs and griddle on the griddle pan -until 1/2 cooked.
To make the gremolata, mix the parsley, 3 of the chopped garlic cloves and
the lemon zest together and leave to one side.
Remove the mozzarella from the milk and slice into thin slices together
with three of the fresh tomatoes.
To make the sauce: saute the shallot, remaining garlic and chilli in a
little olive oil and add the remaining fresh tomatoes that have been diced.
Bring to the boil and simmer gently for about 2 minutes, then place into a
blender and puree. Season with salt and pepper and add the chopped basil.
Layer the aubergine slices, mozzarella, pan fried rounds of salmon and
gremolata, seasoning each layer as you go, until you reach the top. Place
onto an oven tray and bake in the oven for about 3 minutes at
180?C/350?F/gas mark 4 to melt the cheese.
Remove from the oven and place on a serving plate with the hot sauce around
the edge. Garnish with the remaining fresh herbs, and serve.
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