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4 salmon filet(8oz) skin on
1teaspoon of olive oil
1 Pinch of Fleur de Sel
2 egg yolk
2 tablespoon of tarragon vinegar
1 cup of extra virgin olive oil
2 lemon juice
salt and pepper to taste

For the ratatouille:
1red pepper
1 green pepper
1 yellow pepper
2 zucchini
2 yellow squash
2 ripe tomatoes
1 eggplant
2 garlic cloves
1teaspoon of olive oil
1 tablespoon of basil julienne
1 teaspoon of thyme



Prepare the Ratatouille:

  1. Diced all the ingredients,then start in a deep pan with olive oil the onion then zuchinni, peppers, egg plant add salt and pepper and the garlic, cook for about 30minutes then add the tomatoes, and cook again for 15minutes, reserve.
  2. Cut the skin of the salmon then start in a cold Teflon pan with 1 teaspoon of olive oil, fry it very slowly then when the skin is getting crispy finish the salmon in the oven, season with salt and pepper.

For the Emulsion Sauce:

  1. Put a Egg yolk in a bowl, add tarragon vinegar, salt and pepper, and add with hand mixer the virgin olive oil until creamy texture, finish with a lemon juice.
  2. Put the ratatouille on the plate and put the salmon on it, spoon the emulsion sauce around the plate and fleur de sel on top of the crispy skin of the salmon
    Yield: 4 Servings