SALMON FILLET PROVENCALE

250gms salmon fillet

1 tbsp coriander, chopped

1 tbsp lemon juice

1 tbsp parsley

2 tbsp dona elena olive oil pomace, + 3TBSP OLIVE OIL FOR FRYING OF SALMON

dash of salt and pepper

1 whole med size potatoes, sliced into round, spread with flour

1 whole red tomato slice big size

100gms penne pasta, cooked al dente

1 cup of pomodoro sauce  or tomato sauce cooked in garlic and onion minced .

2 cups balsamic vinegar 

HOW TO PREPARE:   

1. COMBINE FIRST 6 INGREDIENT TO MARINATE THE SALMON, LEAVE FOR 5 MINUTES

2. PREPARE A CASSEROLE WITH A OIL FOR DEEP FRYING ATG LEAST 177 DEGRES HEAT , ADD POTATOES MAKE CRUNCHY.

3. FRIED TOMATOES MED COOKED, THEN AFTER TOMATO FRIED SALMON 4MINUTES  BOTH SIDE. COOKED BALSAMIC BY REDUCTION TO MAKE A

         DEMI-GLAZED BALSAMIC JUST WAIT THE BALSAMIC TO TURN INTO LITTLE BIT STICKY BE SURE THE ITS MEDIUM HEAT FIRE.

4. PREPARE A PLATE DISH PUT POTATOES MAKE A ROUND IN A PLATE LIKE A FLOWER , ADD ON TOP OF POTATOES, A FRIED TOMATOES,

          THEN PUT ALSO ON TOP A SALMON, DRIZZLE WITH COOKED BALSAMIC THEN ON THE SIDE OF PLATE PUT COOKED PASTA WITH POMODORO SAUCE OR TOMATO SAUCE . IF YOU WANT FOR GARNISH PICK A 2 LEAVES OF LOLOROSA SERVED WITH BALSAMIC ALSO.

             HOW TO MAKE POMODORO SAUCE:

1 KL RIPE TOMATOES, BLANCHED, REMOVED SKIN AND SEED, MINCED

1 WHOLE ONION, MINCED

2 TBSP GARLIC CRUSHED,

3 TBSP DONA ELENA OLIVE OIL

1 TBSP OF BASIL, CHOPPED (USE DRY OR FRESH)

1 TBSP OREGANO, CHOPPED (USE DRY OR FRESH)

DASH OF SALT AND PEPPER

2 PC BAY LEAF  OR ADD 5 PC OF PEPPERCORN FOR ADDITIONAL AROMA.

       JUST SAUTE ALL INGRDIENTS THEN WAIT TO SIMMER FOR 3 MINUTES, JUST REMEMBER THAT THE FRESHNESS AND SWEETNESS OF TOMATO SHOULD BE THERE.